Pork Rillette
Ingredients
- Ingredients
- 200 grams raw Pork belly bacon
- 1 garlic clove
- 4 shallots
- 2 thyme
- 3 bay leaves
- 2 cloves
- 300 grams Pork shoulder (without skin)
- 1 pinch cinnamon
- 1 pinch cloves
- 1 pinch Nutmeg
- 1 pinch peppers
- Sea salt
- Country bread
- Pickled cucumber (from a jar)
Preparation steps
Dice bacon finely and cook in a saucepan on low heat. Remove bacon with a slotted spoon and set aside. Peel garlic and shallots, place thyme, 1 bay leaf and cloves in a small bag, tie well.
Cut pork shoulder into 3 cm (approximately 1 inch) cubes. Brown meat in bacon fat, add shallots, garlic, spice bag and 250 ml (approximately 1 cup) of water. Place pan on the bottom shelf of the oven and cook in preheated oven at 175°C (approximately 350°F) for about 3 hours, add more water if needed. Remove spice bag, season with sea salt and spices and simmer on the stove for 15 minutes on low heat.
Remove meat from the pan and shred with two forks coarsely. Mix with bacon cubes and arrange in two small ramekins. Add bay leaf into each ramekin and refrigerate overnight. Serve rillettes with country bread and pickles.
