Recipe: Delicious Pork rillette

Pork rillette. It always sounds like a card game - "Care to play a few rounds of rillettes?" I never figured out how this spreadable cornerstone of the charcuterie world got its name, but I'm sure. recipes. They're cheap, they're delicious, and they sound fancy. Most importantly, they seem like the kind of thing that takes a lot of skill and training to make.

The Pork Rillette recipe out of our category Pork! Rillettes, today's featured recipe and also a French delicacy, are a type of confit. They're commonly made from pork but are also made with duck, goose, rabbit, poultry and fish. You can have Pork rillette using 3 ingredients and 2 steps. Here is how you cook that.

Ingredients of Pork rillette

1. It's 2 cups of cooked pork.
2. You need 1/2 cup of mayonnaise.
3. It's 1 dash of salt & pepper.

And then there's rillettes. "Rillettes are incredible: smooth, fatty and intensely flavored," he wrote. If the pork roast had a fair amount of fat, the butter may not be necessary - use your own judgment. This rillettes recipe makes a fantastic starter served with toast and is a great addition to any picnic When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Pork rillettes with crostini, crunchy radishes and cornichons are a delicious and unexpected way to Transfer pork to a bowl.

Pork rillette instructions

1. Chopped the pork fine..
2. In a bowl, mix the pork chopped, mayonnaise, salt & pepper. Enjoy on the bread you like ..

Pork Rillette With Allspice Berries, Black Peppercorns, Coriander Seed, Cinnamon, Kosher Salt, Boneless Pork Shoulder, Thyme Sprigs, Garlic, Pork Fat. The Star's Corey Mintz adapts his recipe with pork, making rillettes to spread on bread. Rillette is simply a means of cooking pork in it's own fatty goodness - it is then salted and preserved in it's own fat - to be served at room temperature (most often smeared on a. Elias Cairo from Olympic Provisions makes pork rillettes for the Portland Picnic Society. Recipe adapted from Elias Cairo, Olympic Provisions, Portland, Oregon.