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Spiced Pork Rillette
1 quart
Steps
- Season pork all over with 5 tsp. salt. Place on a wire rack set inside a rimmed baking sheet and chill at least 1 hour and up to 3 hours.
- Preheat oven to 225°. Heat pork, lard, fresh ginger, thyme, bay leaf, pepper, nutmeg, cinnamon, cloves, ground ginger, and wine in a medium heavy pot over high until mixture begins to bubble, about 5 minutes; cover and transfer to oven. Braise pork until meat is very tender and shreds easily, 1½–2 hours.
- Remove fresh ginger, thyme, and bay leaf from pot; discard thyme and bay. Grate ginger and set aside. Let pork cool in braising liquid 1 hour.
- Using tongs, transfer pork to a stand mixer and beat on low speed with paddle attachment until shredded. With motor running, add grated ginger, then gradually pour in 1 cup rendered fat in pot. Beat until combined (don’t worry if mixture looks loose; it will set up as it cools). Taste rillette and season with more salt if needed.
- Divide rillette among 3–4 airtight containers or jars (make sure to use a freezer-safe container if storing longer than a week) and spoon some rendered braising fat to cover. Cover and chill until cool, 30–45 minutes, depending on the size of your container.
- Serve with cornichons and toast.
- Do Ahead: Rillette can be made 1 week ahead. Keep chilled, or freeze up to 1 month.
Originally published at Bonappetit.com. Reproduced for personal collection.
