HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Tell us about it
TELL US

Pork Rillettes: Les Halles Recipe

e
Endless Steven Dec 4, 2009 07:20 PM

Hello all-

I am taking the plunge tomorrow, and making pork rillettes. I am following the recipe from the Les Halles cookbook.

Anyone tried this recipe? Pointers?

It seems fairly basic: Chop the meat, season it, and slow cook it in water.

I'd love any input- I love the dish, but have never made it before.

-Steven

  1. schoenfelderp Jul 26, 2011 05:23 PM

    Question:

    Bourdain says to top the shredded meat with pork fat and refrigerated for 3 days, then scoop out and serve. Scoop out the meat and pork fat and mix? Or lift the pork fat and just the meat?

    1 Reply
    1. re: schoenfelderp
      bushwickgirl Jul 27, 2011 05:13 AM

      I remove the fat cap and discard or save the fat for another use. The shredded pork itself should contain plenty of fat, assuming you're using pork butt or shoulder and stirring in pork fat after shredding. Some recipes use only shoulder; the Les Halles recipe doesn't add additional pork fat to the shredded meat, pork belly is used in the mix, and that cut contains plenty of fat.

      The layer of fat over the pork serves to preserve the meat.

      Here's an older thread with some troubleshooting ideas, just in case:

      http://chowhound.chow.com/topics/7546...

    2. n
      Nmarieke Jan 7, 2010 09:00 AM

      Hi Steven, any luck? I am looking for a good pork rillettes recipe for a wine tasting I am going to..I'd love to hear your feedback on the Les Halles recipe

      Show Hidden Posts