Rillettesdeporcpottedpork Recipes

Steps:

• 1- Prepare all your ingredient. (Préparer tous les ingrédients).
• 2- Remove the skin from a fresh pork belly. (Retirer la couanne de la poitrine de porc).
• 3- Cut the meat into 2 cm squares. (Coupé la poitrine de porc en carré d'environ 2cm).
• 4- Add the pork belly into a heavy pot (i.e. enameled cast iron works well). (Mettre les morceau de poitrine de porc dans une cocotte en fonte).
• 5- Add two good glassful of water. (Ajouter environ 2 verres plein d'eau).
• 6- Add a tea spoon of pepper. (Ajouter une cuillère à café de poivre).
• 7- Add a table spoon of salt. (Ajouter une cuillere à soupe de sel).
• 8- Add the two Garlic cloves. (Ajoutere deux gousses d'ail).
• 9- Add one bay leaf. (Ajouter la feuille de laurier).
• 10- Add the dried thyme. (Ajouter du thym).
• 11- Add the dried sage. (Ajouter de la sauge).
• 12- Check that you have all the ingredient inches. (Vérifier que vous n'avez oublier aucun ingredient).
• 13- Cover, bring to the boil, and simmer the mixture for 3h00 / 2h30, checking occasionally to make sure the mixture does not become too dry (add more boiling water if this happens). (Couvrir et portez a l'ébullition, puis laisser cuire à feu doux pour 3h00 / 3h30, Verifier durant la cuisson que la
• poirine ne se desséche pas, si c'est le cas rajouter un peu d'eau).
• 14- Remove from the heat and remove the bay leaf et move the piece of pork to a dish. (Retirer la feuille de laurier et transferer les morceaux de porc dans un plat).
• 15- Strain off the remaining juices from the casserol, much of which will be pork fat, and set aside. (Tranferer tous le jus de cuisson).
• 16- Use your fingersto shred the meat finely. (Utiliser vos doigt pour émincer les morceaux tres finement - triturer).
• 17- place the meat in a terrine. (Transferre la pâte émincée dans des terrines).
• 18- Pushdown and compact. (Presser et compacter).
• 19- Strain the reserved juice over the meat. (Verser le jus reccuperé précèdement au dessus).
• 20- The juice should stand above the meet. (Le jus devrait se maintenir au dessus).
• 21- Chill the rillettes in the refrigerator for at least 180 minutes until set. (Mettre au frigidaire toute la nuit).
• 22- In the morning get the rillettes from the fridge. (Dans la matinée sortir les rillettes du frigidaire).
• 23- Ready to serve with crusty bread and gurkins. Enjoy also with some wine before to start the Lunch or the dinner). (Deguster avec du pain et des cornichons. A midi ou dans la soirée avec un petit coup de rouge ou de blanc comme Graioun).

Steps:

• Cut the pork into 2 inch cubes. Chop bacon into 1 inch slices.
• Heat up a Dutch oven on the stove. Spray with Pam and let it heat up for 30 seconds. Add pork and bacon to the pot. Cook over medium heat until fat is translucent, about 10 minutes.
• Add rest of ingredients and stir to combine. Cover pot with lid and simmer for 3 hours.
• Remove bay leaves and skim as much of the fat as possible. Let cool slightly.
• Add mixture to a food processor (careful of the heat) and shred. Let cool to room temperature then chill for a couple of hours for the flavours to blend.
• Serve with crackers or vegetables.

Steps:

• Heat the oven to 275º. Put the peppercorns, allspice, cloves and coriander in a spice grinder or clean coffee grinder and process until finely ground. Put the pork in a large, deep skillet or Dutch oven and sprinkle with salt and the spice mixture. Add the garlic, bay leaf, rosemary and stock and put the pot over medium heat. Bring to a simmer, cover and put the pot in the oven. Cook, checking every now and then, until the pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove the cover if necessary to get the liquid to evaporate; the bottom of the pot should be just about all melted fat when you're done), 2 1/2 to 3 hours.
• Strain the mixture; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer the pork to a bowl and mash it into small shreds with the back of a fork. Add 1/4 cup of the reserved fat and stir to combine. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Pack the rillettes into a mason jar or another container and refrigerate (covered tightly, they will keep for at least a week). Serve cold or at room temperature.

Steps:

• Preheat oven to 325°F with rack in lower third.
• Mince and mash garlic with five-spice powder, 1 tablespoon kosher salt, and 1/2 tsp pepper. Rub onto pork and fatback in a 5-quart heavy pot. Wrap parsley, bay leaf, and halved scallions in cheesecloth and tie with string. Add to pot with pork, water, and 1/3 cup Sherry and bring to a boil. Cover and braise in oven until meat is very tender, about 3 hours.
• Boil carrot until crisp-tender, about 4 minutes. Stir in chopped scallion and cook 1 minute. Drain and cool slightly.
• Drain pork mixture in a large sieve set over a bowl, reserving liquid. Finely shred meat and lightly mash fatback with tines, transferring both to a bowl. Skim and reserve fat from liquid. Stir 1/2 cup liquid into meat with vegetables, remaining tablespoon Sherry and 1/2 teaspoon kosher salt, and 1/2 tsp pepper. Cool.
• Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours. Serve at room temperature.

Steps:

• Place the pork belly and shoulder in the heavy-bottomed pot. Add water and bouquet garni and cook over low heat, stirring occasionally. After 6 hours, stir in salt and pepper and remove from heat. Discard bouquet garni.
• Once meat is cool enough to handle, transfer it to the mixing bowl; using a fork, shred the meat, taking care to preserve the natural filament -- meaning you want shreds, not mush. Feel free to shovel a little still-warm pork into your face. C'mon, you know you want to.
• Next, divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit, then wrap each container in plastic wrap. Place in the refrigerator and allow to sit for 3 days before serving. This is the hardest part -- just know that it only gets better as those flavors marry up in the fridge.
• To serve: Scoop some out, form it into a vaguely artful shape (with a metal ring for instance), and garnish with toasted baguette rounds and cornichons. Left covered, rillettes will keep in the refrigerator for up to a month.

Steps:

• Coarsely dice pork and place in a heavy 4-quart pot. Add mustard seeds, pepper, salt, garlic and two of the bay leaves. Mix well. Add wine. Bring to a boil, reduce to a very slow simmer and cook, skimming any foam, for 30 minutes. Add 1 cup water, return to a very slow simmer, cover and cook for 2 1/2 hours, stirring once or twice during this time.
• Uncover and increase heat to medium. Cook 20 to 30 minutes more until any liquid is pure fat, not water. You can tell if you look at a spoonful of the liquid and there are no little water bubbles. Taste the fat and adjust the seasonings if needed; do not under-season because the rillettes will be served fairly cold. Set aside to cool 1 hour. Remove bay leaves.
• Mash and shred the mixture, using your fingers, 2 forks, or (what I think works really well) a pastry cutter. Transfer to a crock or glass jar with a lid that clamps tight, pressing down so there are no air bubbles. Top with the remaining bay leaf, cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. Remove from refrigerator 30 minutes before serving.

Steps:

• For braised chicken:
• Combine 2 tablespoons oil, 2 tablespoons chopped thyme, and 2 chopped bay leaves in small bowl. Rub herb mixture all over chicken; sprinkle with salt and pepper. Cover and chill overnight.
• Preheat oven to 350°F. Heat remaining 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add chicken to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Add carrot, celery, onion, and garlic; sauté until golden brown, about 7 minutes. Stir in 4 thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough broth to come halfway up sides of chicken; bring to boil. Cover pot; place in oven and braise until chicken is tender, turning chicken once, about 1 hour.
• Remove pot from oven; transfer chicken to bowl and cool slightly. Strain braising liquid into large saucepan. Boil until liquid is reduced to 2 1/2 cups, about 20 minutes. Remove skin and bones from chicken; shred chicken meat into bite-size pieces and reserve for chicken rillettes. DO AHEAD: Can be made 1 day ahead. Cover and chill chicken and braising liquid separately.
• For chicken rillettes:
• Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives.
• Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. DO AHEAD: Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.
• Serve rillettes with crusty bread and pickles.