Not only are these rillettes ah-mazing on a toasted crostini with a glass of wine, they also make perfect hostess gifts!
Keyword pate, pork
Prep Time 30minutes
Cook Time 3hours
Total Time 3hours30minutes
1 1/2teaspoonsblack pepperfreshly ground
2lbsfatty boneless country style pork ribscut into 1" pieces
1/3cuppeeledabout 1 medium carrot, diced carrots
1/3cupleekdiced, pale green and white parts only
1/3cupcelerydiced, about 1 medium celery stalk
1/3cuponiondiced, about 1/4 of a medium onion
1cupchicken or vegetable broth
1 1/2teaspoonswhole grain dijon mustard
1/8teaspoonfreshly grated nutmeg
For bouquet garni
grilled sourdough rounds
french bread rounds
additional whole grain mustard
1 - 8" square of cheesecloth
In a small bowl combine the salt, pepper, ground coriander, ground allspice, ground cloves. Stir to combine. Place chunks of pork in a medium bowl and sprinkle with spice blend. With your hands mix the spices into the pork until they are evenly distributed in the meat. Cover with plastic wrap and refrigerate for 12-24 hours.
Preheat oven to 300 degrees.
Heat a dutch oven over medium high heat. Add pork and cook, turning occasionally until meat is browned and some fat has rendered, about 5-8 minutes.
Transfer pork to a bowl. Scoop 2 tablespoons of rendered fat from the pot into a small bowl and reserve for later.
Add carrots, leeks, celery and onion to the dutch oven. Cook over medium heat until vegetables are slightly softened 3-5 minutes. Add broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the pork and any collected juices back to the pot. Remove the pot from the heat.
Assemble the bouquet garni by placing the thyme, parsley, bay leaves, peppercorns, coriander and cloves in the center of the cheese cloth. Draw the ends of the cheesecloth together and tie with kitchen string so that the contents can't escape the pouch. Add the bouquet garni to the pork, pressing it into the broth. Cover the dutch oven and place in the oven. Cook for 2 1/2-3 hours, until pork is fork tender. Remove pot from the oven. Discard the bouquet garni. Transfer the pork mixture to the bowl of a stand mixer. Use the paddle attachment on low to medium to shred the pork and vegetables. Add dijon mustard, reserved fat, nutmeg and cognac. Blend to combine.
Using 1/2 cup ramekins or canning jars, fill with pork mixture, pressing down to remove air pockets. Smooth the tops of the pork to make them as even and flat as possible. Use a damp paper towel to wipe the mouth of the ramekin or canning jar, so that there are no bits of pork or residue on the side.
Spoon butter over each ramekin so that it covers the pork mixture. Cover and refrigerate until set. Serve with crackers, or crostini.