So these are my Rillette ingredients. Pork shank, boneless Pork shoulder, and fresh, skinless Pork belly. Now all I have to do is begin the chopping….n chopping, n more chopping !!
I chopped all of the Pork into rillettes. I cut the meat off of the shank bones and reserved the bones for stock…and this is the finished product…raw of course. Afterward I salted and seasoned it and let it cure over night in the fridge.
Put everything into a nice pot the next day and slow roasted it in the oven at 200 degrees to perfection. Below is the recipe I used as a guide.
2 Pork Shanks
2 pds of fresh Pork Belly
2 pds of boneless Pork Shoulder
salt to taste
2 cups of white wine
All nice n tender n gooooooood. I strained and cooled and reserved the liquid. I didn’t have to reduce the liquid anymore in the pot as I only added the wine and no additional water. After everything cooled I pulled the pork with a fork, removing any funky bits, seasoning it, and putting it in the ramkins. I had a lot of Rillette!
I had to render some lard to seal the rillette, so I got some more pork belly and added water to a pan and rendered it slow and low.
Voila ! Rillette !!!
I couldn’t wait a week, so I took one to a party last night after letting it age for two days and it was slammin!!!!!!