International Selections Artisan Recipe - October 2012

Enjoy this iconic dish of the Loire Valley, makes a great pairing for this month's International Selection featuring two Loire Valley wines from Marigny-Neuf. Rillettes is something like a pâté but with a more coarse and interesting texture, the very long and slow cooking brings the meat to falling-apart tenderness. (Recipe courtesy of Robin Garr, wineloverspage.com)

 Pork Rillettes
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Rillettes de Tours (Pork Rillettes in the Fashion of Tours, France)

Ingredients:

• 3 1/2 lbs lean pork shoulder with the bones
• 1/2 lbs pork belly
• 2 Tbsp salt
• 2 Tbsp freshly ground black pepper
• pinch of grated nutmeg
• 1/2 tsp ground allspice
• pinch of thyme
• 2 bay leaves
• water


Preparation:

Preheat oven to 160°F or have crock pot ready.

Cut all the pork into 2-inch cubes and put cubes with the bones in a large pot. Add the salt, pepper, nutmeg, allspice, thyme, bay leaves and 1 1/2 cups of water and bring to a boil, stirring constantly.

Cover tightly and cook very slowly in the oven or transfer it to the crock pot. Stir occasionally, and maintain a very slow simmer so the contents don't boil. Add a little water if needed to keep the meat from sticking. Cook for 4 to 5 hours or until all the fat has melted and runs clear. 

Drain the pork, discarding the bay leaves. Reserve the fat and leave it to cool. When pork is cool enough to handle, shred the meat and dispose of the bones.

When the reserved fat has completely cooled, mix it with the shredded meat. (We said this is delicious. We did not say it was a low-calorie dish.)  Check seasoning, then pack the rillettes into glass jars (or, for Loire authenticity, stone crocks). Cover tightly and store in the refrigerator for at least two days before use.

Pair this recipe with this month's International Selections featuring:
• Marigny-Neuf 2010 Val de Loire Pinot Noir
• Marigny-Neuf 2010 Val de Loire Sauvignon Blanc

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Click here to view our past recipes:

September 2012

August 2012

July 2012

June 2012