Easy Succulent French Pork Rillette
Ingredients
- French Pork Rillette
- ⅔ Cup Duck or Pork Fat If you can’t find it, use 50% Olive Oil-50% Butter, but it's not as good as the original.
- 1 lb Salt Pork or Pork Belly- 2 inch cubes Rinsed and soaked in water for 15 minutes if using Salt Pork
- 3 lbs Pork Shoulder- Boneless and Cubed to 2 inch cubes
- 7 Garlic Cloves
- 1 Cinnamon Stick
- 4 Star Anise
- 2 Tbsp Coriander Seed
- 4 Sprigs Rosemary
- 4 Sprigs Thyme
- 3 tsp Himalayan Pink Salt Use approximately half the salt if you’re using sea, kosher, or table salt
- 1 tsp Cloves Optional
- 1 tsp Allspice Optional
Super Quick Pickled Red Onions
- 3 Cups Red Onions- Sliced Thin
- ½ Cup Apple Cider Vinegar
- 1 Cup White Wine Vinegar
- 1 Cup Water
- 1 Cup Granulated White Sugar
- 1 Tbsp Whole Coriander Seed
- 1 tsp Whole Mustard Seed
- 2 Large Lemon Peel Pieces
- ½ tsp Himalayan Pink Salt
Instructions
French Pork Rillette
- Preheat the oven to 300°F.
- Combine all ingredients in a large Dutch Oven. Bring it to a boil on your stove. Let it boil for 5 minutes, then transfer to the oven.
- Let it cook covered for minimally 4.5 hours and up to 6 hours. The longer it cooks the softer it becomes, I prefer a more rustic chunkier rillette.
- Remove rillette from the oven and let it sit with the Dutch Oven cover off for 15-20 minutes. Using tongs or a fork, remove the pork into a large mixing bowl. Remove as many of the large sprigs of herbs, cloves, and allspice as possible. Using the tongs or a fork shred the meat to a fine shredding (more than your BBQ pull pork).
- Pack the pork into sterile short mason jars pressing down the meat to remove air pockets.
- Strain the remaining juices and oils in the bowl and your Dutch Oven into a large measuring cup. Then pour the strained oil mixture over the packed pork so that it covers the top of the pork. Place the lid on the jar and refrigerate until the oil has solidified.
- Sealed, the pork can remain in the fridge for up to a month.
Pickled Red Onions
- Combine the Vinegars, Water, Sugar, Coriander, and Mustard Seeds into a medium sized saucepan. Bring the ingredients to a boil, then let it simmer for 5 minutes.
- Add the onions and Lemon Peel, then continue to boil for 2 minutes.
- Remove from heat and carefully transfer to an oven safe glass dish with a cover. I used a Pyrex storage container. Once the Pickled Onions have cooled for 15-20 minutes, place them in the fridge for 4 hours before eating. Feel free to let the onions continue to pickle. The pickled onions will continue to intensify in flavor for the next 24 hours.
- Keep covered in the fridge for up to 2 weeks.
Nutrition
Serving: 8ozCalories: 536kcalCarbohydrates: 22gProtein: 30gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 107mgSodium: 758mgPotassium: 606mgFiber: 2gSugar: 18gVitamin A: 24IUVitamin C: 5mgCalcium: 42mgIron: 2mg
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