Rillettes of Pork recipe
information
Make Melba toast, named to honour the Australian opera singer Nellie Melba, to serve with the rillettes. Toast white bread of medium thickness on both sides under the grill. Lay each toast slice flat and slice through horizontally with a long sharp knife to make 2 very thin slices. Return these to the grill briefly to dry out the cut sides. Store in an airtight container for up to 1 day if necessary.
• To clarify the butter put it in a small, heavy-bottomed saucepan and melt it over a very low heat. The butter will foam and this foam then falls to the bottom of the pan, leaving the clarified butter in a layer on top. Pour this off gently so as not to disturb the sediment.
ingredients
500 g (1 lb) pork fillet
salt and freshly ground black
pepper pinch of cayenne pepper
1.5 ml (1/4 tsp) ground nutmeg
225 g (8 oz) clarified butter
150 ml (5 fl oz) boiling water
2 bay leaves, plus extra to garnish
Melba toast, to serve
salt and freshly ground black
pepper pinch of cayenne pepper
1.5 ml (1/4 tsp) ground nutmeg
225 g (8 oz) clarified butter
150 ml (5 fl oz) boiling water
2 bay leaves, plus extra to garnish
Melba toast, to serve
method
1. Cut the pork into 25 mm (1 in) pieces. Put the pork in a bowl and season generously with salt and freshly ground black pepper. Add the cayenne pepper and ground nutmeg and mix well.
2. Place the pork in a heavy saucepan with the clarified butter, boiling water and bay leaves. Bring to the boil, then simmer gently for 45 minutes, until the pork is tender and the liquid reduced to half its original quantity.
3. Remove and discard the bay leaves. Lift out the pork with a slotted spoon. Strain the liquid fat and keep on one side.
4. Pass the pork through the finest blade of your mincer. Place the minced pork in a bowl and gradually beat in half of the reserved fat with a wooden spoon. Correct the seasoning and spoon the mixture into 6 individual ramekins, levelling the tops with a palette knife. Leave to cool.
5. If you are serving the rillettes the same day, chill in the refrigerator until ready to serve. If you are serving the rillettes later, pour the remaining fat over the pork mixture in the ramekins and chill. They will keep safely in the refrigerator up to 2 weeks.
6. To serve, remove the fat topping from each ramekin, if necessary, garnish with a bay leaf and serve with Melba toast.
2. Place the pork in a heavy saucepan with the clarified butter, boiling water and bay leaves. Bring to the boil, then simmer gently for 45 minutes, until the pork is tender and the liquid reduced to half its original quantity.
3. Remove and discard the bay leaves. Lift out the pork with a slotted spoon. Strain the liquid fat and keep on one side.
4. Pass the pork through the finest blade of your mincer. Place the minced pork in a bowl and gradually beat in half of the reserved fat with a wooden spoon. Correct the seasoning and spoon the mixture into 6 individual ramekins, levelling the tops with a palette knife. Leave to cool.
5. If you are serving the rillettes the same day, chill in the refrigerator until ready to serve. If you are serving the rillettes later, pour the remaining fat over the pork mixture in the ramekins and chill. They will keep safely in the refrigerator up to 2 weeks.
6. To serve, remove the fat topping from each ramekin, if necessary, garnish with a bay leaf and serve with Melba toast.
serving amount
serves 6
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