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Cooking Notes
Philippe Barré
Use 1/2 stock 1/2 white wine (not too aromatic: sauvignon, chardonnay or even better, chenin blanc).
And don't forget thyme !!
After packing the rillettes into container, cover with 1/2 inch of fat (the rillettes will keep longer in the fridge...or you can put them in the deep-freeze for several months).
Don't forget a dry white (Vouvray is great) or rosé from the Loire Valley (Chinon... but I'm a bit chauvinistic).
Jacqueline
Speaking as a French native, these are very authentic. I would suggest in step 2 pouring the mixture in a stand mixer bowl and porocessing on low until you like the consistency - it makes it easier to separate the meat you want to keep from the gristle and other extraneous bits too - tip I saw from a French charcutier.
Alex
This leaves out a few things. When packaging, use very clean jars, forks and hands. Use the fork to get all the air out of the jar, and pack the top flat. Might put a small bay leaf flat on top; cover with 1/4 inch layer of warm pork fat or melted butter.
Serve with warm grilled country bread sized to the amount of rillettes, grainy + dijon mustard, some cornichons and small pickled onions, and a bright red wine - a great Burgundy goes fine, or anything Rhone or Loire will suffice. Salad.
Jacqueline
Oh and thyme is absolutely necessary, d'accord avec Philippe:) Buy and melt lard to cover the finished product. You just scrape it off when serving.
Patrick Chadd
I made this as directed - the liquid did not reduce enough at 275 F nor was the meat tender enough at 3.5 hours so I cracked the lid and put the heat to 350 F for another 1.5 hours. I then used the paddle attachment on my stand mixer to shred the meat (a French butcher's tip) and I added 1 tablespoon of cognac per 2 lbs of meat during the mixing. I made 4x this recipe. Very authentic and delicious!
Zuzana De Jonghe's Cousin
Yup, you can can it! Can't wait for the gift!
CB
25 black pepper berries measures 1/2 tsp ungrounded
Natalia Mule
This is spectacular! I combined the Les Halles rilletes recipe with this one and the outcome was glorious! Also used the food processor to shred the meat but made sure it didn’t get mushy. Very excited to whip out as an appetizer for our Easter dinner!
Ann R.
From Philippe Barré: Use 1/2 stock 1/2 white wine (not too aromatic: sauvignon, chardonnay or even better, chenin blanc).And don't forget thyme !!After packing the rillettes into container, cover with 1/2 inch of fat (the rillettes will keep longer in the fridge...or you can put them in the deep-freeze for several months).Don't forget a dry white (Vouvray is great) or rosé from the Loire Valley (Chinon... but I'm a bit chauvinistic).
CB
25 black pepper berries measures 1/2 tsp ungrounded
Bmack
Perhaps the author should be more specific in meat to fat amounts. I didn’t have nearly enough fat and followed (what I thought was) exact specifications. Will try again and separately make a generous portion of tenderer pork fat to pour into meat mixture.
Zuzana De Jonghe
Zuzana De Jonghe's Cousin
Yup, you can can it! Can't wait for the gift!
Patrick Chadd
I made this as directed - the liquid did not reduce enough at 275 F nor was the meat tender enough at 3.5 hours so I cracked the lid and put the heat to 350 F for another 1.5 hours. I then used the paddle attachment on my stand mixer to shred the meat (a French butcher's tip) and I added 1 tablespoon of cognac per 2 lbs of meat during the mixing. I made 4x this recipe. Very authentic and delicious!
Mayuko
I cooked this with a supermarket pork shoulder and did not get nearly enough fat. Next time I will try and find a shoulder with the fat cap still intact.
Alex
This leaves out a few things. When packaging, use very clean jars, forks and hands. Use the fork to get all the air out of the jar, and pack the top flat. Might put a small bay leaf flat on top; cover with 1/4 inch layer of warm pork fat or melted butter.
Serve with warm grilled country bread sized to the amount of rillettes, grainy + dijon mustard, some cornichons and small pickled onions, and a bright red wine - a great Burgundy goes fine, or anything Rhone or Loire will suffice. Salad.
Jacqueline
Oh and thyme is absolutely necessary, d'accord avec Philippe:) Buy and melt lard to cover the finished product. You just scrape it off when serving.
Jacqueline
Speaking as a French native, these are very authentic. I would suggest in step 2 pouring the mixture in a stand mixer bowl and porocessing on low until you like the consistency - it makes it easier to separate the meat you want to keep from the gristle and other extraneous bits too - tip I saw from a French charcutier.
Philippe Barré
Use 1/2 stock 1/2 white wine (not too aromatic: sauvignon, chardonnay or even better, chenin blanc).
And don't forget thyme !!
After packing the rillettes into container, cover with 1/2 inch of fat (the rillettes will keep longer in the fridge...or you can put them in the deep-freeze for several months).
Don't forget a dry white (Vouvray is great) or rosé from the Loire Valley (Chinon... but I'm a bit chauvinistic).
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