FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesMeat Appetizers pg 2 >  Herbed Pork Rillettes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

HERBED PORK RILLETTES

Makes about 1¼ cups. Serves 20

Ingredients

    • 1/2 pound boneless pork loin
    • 1/2 pound sliced bacon
    • 2 cups water
    • 3/4 teaspoon dried thyme, crushed
    • 3/4 teaspoon dried rosemary, crushed
    • 1 bay leaf
    • 1/4 teaspoon pimento
    • 2 tablespoons Cognac or other brandy
    • 2 tablespoons melted clarified butter
    • Melba rounds or assorted crackers 
     

Cooking Directions

Cut pork and bacon into 1/2-inch pieces.

In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1½ hours or till only about 1/4 cup liquid remains, stirring occasionally.

Remove and discard bay leaf; let meat mixture cool 20 minutes.

Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.

Pack mixture into a 2-cup wide-mouth serving container.

Pour clarified butter over top surface.
Cover and chill in the refrigerator 12-24 hours.
Serve with assorted crackers.
 

Serving Suggestions

A classic French country favorite, rillettes is a meat-or-game-based country pate. It will keep for several weeks in the refrigerator as long as the top fat layer (in this recipe, the clarified butter) is not disturbed.
 

Nutrition Facts
Calories 150 calories; Protein 9 grams; Fat 11 grams; Sodium 230 milligrams; Cholesterol 35 milligrams; Saturated Fat 4 grams; Carbohydrates 35 grams; Fiber 0 grams
 

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages