Ingredients
-
2
-
1
-
4
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Rillettes (Anthony Bourdain at Les Halles), I quote Anthony Bourdain Jesus this dish is easy A kind of pate like dish Smear on toasted baguette croutons, have a cocktail and let the party begin this is a WONDERFUL appetizer!!, how is the pork fat prepared before putting on top? is it cooked?, just pulled some pork belly from the fridge to try this tasty sounding recipe in honor of anthony bourdain–a great cook we will never forget
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place the Pork Belly and Shoulder in a Heavy Bottomed Pot. Add Water and the Bouquet Garni and Cook Over Low Heat, Stirring Occasionally. |
|
2
Done
|
After 6 Hours, Stir in the Salt and Pepper and Remove from the Heat. Discard the Bouquet Garni. |
|
3
Done
|
Once the Meat Is Cooled Enough to Handle, Transfer It to a Mixing Bowl, Using Forks, Shred the Meat (not Mush, Shreds Is the Key) |
|
4
Done
|
Shovel Some Still Warm Pork Into Your Mouth -- You Know You Want To. |
|
5
Done
|
Divide the Mixture Among Several Small Containers. Top Each Portion With a Slice or Two of Pork Fat to Completely Cover It, Fold the Mixture Together a Bit Then Wrap Each Container in Plastic Wrap. |
|
6
Done
|
Place in the Refrigerator and Let Them Sit For 3 Days Before Serving. Don't Cheat on the 3 Days Because It Just Gets Better as the Flavors Marry Up! |
