Waitman Posted November 21, 2011 Share Posted November 21, 2011 Probably something we can wing, but there's enough talent out there that we'd be delighted to hear what you, our favorite home cooks, would put into a batch of pork rillettes. Go crazy. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 21, 2011 Share Posted November 21, 2011 Salt. White pepper. Allspice. Fresh thyme. Parsley. Bay leaf. Rub meat with dry spices. Lay thyme branches around and on top. Refrigerate overnight in ziplock bag. Next day submerge in melted lard add parsley branches and bay leaves. Low and slow in the oven until very tender. Nom. Link to comment Share on other sites More sharing options...
Heather Posted November 21, 2011 Share Posted November 21, 2011 You've had mine. Quatre épices, a little cognac, thyme sprigs in cheesecloth. I don't care for bay leaf; it overwhelms the warm spices IMO. Link to comment Share on other sites More sharing options...
Waitman Posted November 25, 2011 Author Share Posted November 25, 2011 We did whatever quatre epices combo was in wikipedia, with a little bay leaf, thyme and parsley. Given our late start, we did not leave things overnight but went directly into the long, slow cooking. Half shoulder, half belly (a la Les Halles) with a large splash of Henessy and a larger splash of Riesling. Very tasty. Almost too much fat. (almost). Probably be even better tomorrow. Thanks for your guidance. Link to comment Share on other sites More sharing options...
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