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February 24, 2018

Pork Rillettes Paté – pork you CAN trust and enjoy!

Posted on November 16, 2016 by in pork

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pork rillettes paté

Pork Rillettes is all the goodness of pork in spreadable form. The fattiness, the robust pork flavor and the shredded texture.

Pork Rillettes paté is almost the same as rillettes, I just took it a little further in the processor to give a smoother end result….. a little more lady-like. I am a a sucker for pork, it is most probably my favorite type of meat.

pork rillettes paté


As a consumer I am delighted to know that I can now buy High Quality South African Pork from Food Lover’s Market. ( Watch video here.)

“Pork 360 is a quality assurance certification. It is a guarantee to both the consumer and retailing sector that the producer has a consistent production process. A process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the auspices of the national body, SAPPO (South African Pork Producers Association).”

pork rillettes paté

Why Pork 360? It is your guarantee that:

The pork was responsibly sourced.
The pork is premium quality.
It is healthy and delicious.
The pork carries a stamp of assurance and traceability.

Pork 360 is exclusively available at Food Lover’s Market.

I have been wanting to make pork rillettes for such a long time, but the minute I take the slow-roasted pork form the oven, my resistance crumbles and so does the prospects of making rillettes. Pork Rillettes is made with heavily salted pork which is cooked slowly in fat until it is tender enough to be easily shredded. The meat is then cooled with enough of the fat to form a paste. It is served with bread as a rustic paté. I made my rillette with fatty pork belly but pork shoulder is also perfect.

This rustic paté can last in the fridge for weeks, because it is preserved in the fat. Trust me it never lasts that long. With the onslaught of Summer Feasting, I suggest you make a few of these Pork Rillettes. When friends or family arrive, just cut a few slices of bread, pour something to drink and voila, you have yourselves a Summer Feast.

pork rillettes paté

Pork Rillettes Paté

makes 750 m

Ingredients

1.2 kg Pork 360 de-boned pork belly or belly roast
5 cloves
2 all spice
30 ml salt
10 ml dry coriander
freshly ground pepper
2 bay leaves
a few sprigs fresh thyme
2 sticks celery – cut in chunks
1 big carrot – cut in chunks
1 big onion – cut in chunks
250 ml chicken stock
15 ml Dijon mustard
100 g butter
15 ml brandy
30 ml chopped parsley
juice and zest of 1 lemon

Method

Use a grinder to make a spice mix of the cloves, all spice, salt, pepper, coriander, bay leaves and thyme. Use your hands and rub the meat with the spice mix. Cover the meat with plastic wrap and allow to rest for a couple of hours. Overnight is best.
Preheat oven to 180 C.
Heat a pot on the stove, remove the meat from the plastic and brown the meat. Once the meat has browned, pour off some of the fat and keep for later. Remove the meat from the pot for a moment. Place all the vegetables in the bottom of the pot and place the meat back in the pot. This time on top of the vegetables. Pour in the stock and cover with the lid or some foil. Cook for 2 hours or until pork is fork tender. Remove the lid and allow the fat to crisp up. ( 10 – 15 minutes) Remove pot from the oven and also remove the meat from the pot. Remove the crackling from the meat and keep until needed. Use two forks to shred the meat. Add Dijon mustard, parsley, zest and juice of 1 lemon and the brandy. Mix thoroughly and spoon into little ramekins. Melt the butter and mix with the reserved fat and pour over the pork. Close the ramekins and bring to room temperature after which you can refrigerate it.

To make the paté:

Place the shredded pork, mustard, brandy, parsley, juice and zest and soft butter into a food processor and blend until smooth. Spoon mixture in three batches onto plastic wrap and roll into thick “sausages”. Cover with plastic and refrigerate. To decorate, roll in edible flowers, fresh herbs or pretty peppercorns. Serve with fresh bread, crostini or crackers of your choice.

pork rillettes paté

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