Comfort Food, Great Leftovers, Keeps Well
For rillettes, the French version of potted pork, fattier cuts are cooked long and slow until the meat is easily shredded, and then the meat and fat are combined and stored in a crock or mold with the top surface covered in more fat. For optimum flavor, allow the rillettes to mellow and mature for 2 to 3 days in the refrigerator before serving. I like the sweet flavor of star anise with pork. If you prefer, you can leave it out or replace it with ½ teaspoon crushed fennel seeds.
Serves 6 to 8
INGREDIENTS:
- 1 pound boneless Boston butt (pork shoulder butt) or boneless country-style ribs, cut into 1-inch pieces
- 1½ pounds skinless pork belly, cut into ½-inch pieces, or 1 pound trimmed fat from Boston butt
- Salt and freshly ground black pepper
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- 1 whole star anise
- 1 whole allspice berry
- ¼ cup chopped shallots
- 1 tablespoon chopped garlic
- ½ cup dry white wine or beer
- 1 cup water
- Toasted baguette slices
INSTRUCTIONS:
- Place the meat and fat in a heavy saucepan or heatproof casserole. Stir in 2 teaspoons salt, 1 teaspoon pepper, and the remaining ingredients (except the baguette slices) and bring to a boil. Reduce the heat to a simmer and cook for 3 to 4 hours, until the meat is very tender and the water has evaporated, leaving only fat in the pan. Stir the rillettes occasionally to make sure the meat does not stick to the bottom of the pan.
- Remove from the heat and discard the bay leaves, star anise, and allspice. Cool for 10 minutes, then shred the meat with a fork. Stir the shredded meat and fat together until well combined. Season to taste with salt and pepper. Scrape the rillettes into a 4-cup bowl, soufflé dish, or terrine. Cover with plastic wrap and refrigerate for at least 12 hours, or, ideally, 2 to 3 days before serving. (Rillettes will keep for up to 2 weeks in the refrigerator.)
- Serve with toasted rounds of baguette.
