Pork Rillettes

By kathryns

First prepare spice mixture (Quatre Epices). Can keep left-over jarred in cool, dark place.


Quatre Epices(Use to flavor soups, stews, and vegetables)

1-1/3 cup white pepper
3 whole nutmeg kernels
3 tablespoons allspice berries
10 cloves

Grind the spices as fine as possible with a coffee or spice grinder (crush the nutmeg first with a meat pounder or frying pan). Sift through a fine-meshed strainer. Store in a tightly closed jar, away from heat.

Ingredients

• 2 pounds pork butt (about 113 fat), cut in l-l/2-inch
• cubes
• 2 cups finely diced onion
• 12 medium garlic cloves, crushed
• 2 large sprigs thyme
• 2 teaspoons salt
• 1 teaspoon quatre-epices (recipe follows)
• 1 112 teaspoons cracked black pepper
• 2 bay leaves
• 1 cup white wine

Preparation

Step 1

Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove.

Place in 250 degree F. oven and cook until meat falls apart completely when mashed with a fork (1-1/2 to 2 hours). Check the meat while it is
cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary.

When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and +pack into a crock for storage or serve immediately.+ (If storing, pour a thin layer of melted duck or pork fat over the top to sea1. Keep in the refrigerator up to 10 days.)

+NOTE:+ Serve rillettes on toasted baguette slices or crackers. Accompany with pickled onions and whole grain mustard.