Herbed Pork Rillettes
A classic French country favorite, rillettes is a meat-or-game-based country pâté. It will keep for several weeks in the refrigerator as long as the top fat layer (in this recipe, the clarified butter) is not disturbed.
1/2 pound boneless pork loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme, crushed
3/4 teaspoon dried rosemary, crushed
1 bay leaf
1/4 teaspoon pimento
2 tablespoons Cognac or other brandy
2 tablespoons melted clarified butter
Melba rounds or assorted crackers
- Cut pork and bacon into 1/2-inch pieces.
- In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1 1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
- Remove and discard bay leaf; let meat mixture cool 20 minutes.
- Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
- Pack mixture into a 2-cup wide-mouth serving container. Pour clarified butter over top surface. Cover and chill in the refrigerator 12 to 24 hours.
- Serve with assorted crackers.
Makes about 1 1/4 cups.
Recipe provided courtesy of Pork, Be Inspired®.