bullet

STARTERS

bullet

SOUPS

bullet

SALADS

bullet

SANDWICHES

bullet

SEAFOOD

bullet

SAVORIES

bullet

SIDES

bullet

SWEETS

Jacques' Rillettes

© JACQUES & COMPANY 2011

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes • Poulet Rôti Vallée d’Auge

Home
About Us
Services
Projects
The Pantry
Recipes
Contact Us

Potted Pork Pâté

Makes 8 appetizer servings

2.5 pounds pork butt or shoulder, boneless

½ pound pork back fat

1.25 cups water

2 tablespoons salt

1 teaspoon black pepper, ground

Cut the back fat into 1-inch dice, and the meat into 2-inch cubes.

Place all the ingredients in a cast iron Dutch oven and simmer covered with a tight fitting lid in an oven set at 300° for 4 hours. Stir the mixture with a wooden spoon every hour.

Drain the rillettes into a colander over a large bowl, and with table fork pull the cooked meat apart, smashing any remaining back fat, (the meat should look stringy but not too pureed).

Carefully combine the pulled meat with all the cooking juices, and ladle the rillettes into one large serving crock or several smaller ones.  Cover with plastic wrap and chill. Serve as an appetizer with crunchy French baguette rounds along with cornichons and radishes.

Note: For best flavor, make the rillettes several days in advance, chill, and remove from the refrigerator 1/2 hour before serving.

Back Next