Rillettes de Porc avec Graisse d’oie
AKA Boston but
(or duck fat, or chicken schmaltz or lard)
Chop the pork belly into 1 inch cubes and put into a slow cooker/crockpot
Chop the shoulder into 1 inch cubes
Sometimes you may find a shoulder blade, just trim around it and throw it in the slow cooker as well. It’ll add to the flavor, and you can fish it out later.
Add the extra fat (Goose fat in my case)
Add the thyme and bay leaf, and 3 cups of water to ensure the meat doesn’t catch.
Cook until the meat starts to fall apart easily – this pot took me about 6 hours on auto.
Remove some of the fat to use later on to seal the meat. I removed a bit too much here that I wish I had left in the meat. Using 2 forks shred the meat well.
Using a stick blender puree the mixture
Add the zest and juice of 3 lemons
Using a fine grater, grate an entire nutmeg in and mix well. Finally add salt and pepper to taste
Prepare your containers for storage by rinsing them in boiling water
Spoon the mixture into the containers leaving a gap at the top to add a sealing fat cap.
Pour the still hot liquid fat over the surface of the mixture and refrigerate until the fat has solidified.
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