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Started By
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Pork Shoulder Rillettes
Posted on 12/27/23 at 4:54 pm
Posted on 12/27/23 at 4:54 pm
Making pork rillettes today. Really like it at Cochon butcher and found this recipe in John Besh’s My New Orleans.
Nothing smells better than onions cooking in pork lard.
I’ve got about 3 hours until my next step.
Nothing smells better than onions cooking in pork lard.
I’ve got about 3 hours until my next step.
This post was edited on 12/27/23 at 4:55 pm
4
Posted on 12/27/23 at 5:00 pm to BugAC
Best of luck Keep us posted (bored folk)
Posted on 12/27/23 at 5:48 pm to BugAC
Interesting. Thanks for sharing. Let us know.
Posted on 12/27/23 at 7:53 pm to SixthAndBarone
Mixed and blended. Now to cool and separate into jars. Has good flavor. Wish it had some stronger herbs but I’ll wait for next time before I start tinkering.
Posted on 12/27/23 at 7:55 pm to BugAC
Looks good 
Posted on 12/27/23 at 7:58 pm to BugAC
Whatever jars you do not plan on consuming within the next week should be completely covered in a layer of fat. Surprised his recipe doesn’t mention that.
Also, tap jars onto a towel on the counter to get all air pockets out. Oxygen is the enemy for food storage.
Also, tap jars onto a towel on the counter to get all air pockets out. Oxygen is the enemy for food storage.
Posted on 12/27/23 at 8:45 pm to butters stotch
quote:
Whatever jars you do not plan on consuming within the next week should be completely covered in a layer of fat. Surprised his recipe doesn’t mention that. Also, tap jars onto a towel on the counter to get all air pockets out. Oxygen is the enemy for food storage.
Shouldn’t it have plenty of fat in it? I used a lb. Of lard to cook it in.
Posted on 12/27/23 at 9:38 pm to butters stotch
Also, that recipe might benefit from the inclusion of insta-cure #1. About 1tsp would do.
Would help extend shelf life and add flavor.
Would help extend shelf life and add flavor.
Posted on 12/27/23 at 9:44 pm to BugAC
quote:you want a fat layer on top to mitigate oxygen intrusion. Essentially, you want the fat to create a hermetically sealed container. About 1/8" to 1/4" of fat layer should be sufficient.
Shouldn’t it have plenty of fat in it? I used a lb. Of lard to cook it in.
Posted on 12/27/23 at 9:45 pm to BugAC
It is a large fat percentage in your mix, but the seal of fat will keep any meat not incased from oxidizing, and being prone to mold, which would ruin the whole jar.
I have done a lot of terrine/pate work. I would always put a layer on top, and just scrap off when you pop it open. Your recipe has so much stock and cooked veg added back into your pork mix, without the fat I would worry about spoilage.
Brian polcyn has a great book on the subject.
I have done a lot of terrine/pate work. I would always put a layer on top, and just scrap off when you pop it open. Your recipe has so much stock and cooked veg added back into your pork mix, without the fat I would worry about spoilage.
Brian polcyn has a great book on the subject.
Posted on 12/27/23 at 10:08 pm to butters stotch
quote:Agreed. My second job ever in a kitchen was running the Garde Manger section at a brasserie. Our rillettes were cooked confit with minimal liquid and aromatics. We didn't use nitrites but I would definitely do so if making them for long term storage.
Your recipe has so much stock and cooked veg added back into your pork mix, without the fat I would worry about spoilage.
Posted on 12/27/23 at 10:15 pm to BigDropper
That would definitely be my cooking style for rillettes. Confit, pull out the pork, shred it to consistency you want, slowly add fat back into it with additional aromatics, (coriander and orange zest go well) and fat cap for storage.
Garde manger is such a great station to really learn in a kitchen.
Avoid nitrates where I can, but I do love that magic Prague powder.
Garde manger is such a great station to really learn in a kitchen.
Avoid nitrates where I can, but I do love that magic Prague powder.
Posted on 12/27/23 at 10:40 pm to butters stotch
quote:It was. Aside from all the chopping, slicing, and cutting prep. I eventually learned how to make every dressing, cured salmon, smoked salmon, rillettes, rabbit liver mousse, country pâté, duck confit, foie gras torchon, creme brulee, pots de creme, dacquoise, pâte a choux, chocolate pâté...
Garde manger is such a great station to really learn in a kitchen.
After about 6 months, I moved over to the sushi bar. Because every traditional French brasserie should have a sushi bar.
Now, I was responsible for every piece of beef that hit the grill and every portion of fish that went out the window. I really enjoyed being paid to learn.
Posted on 12/27/23 at 11:38 pm to BigDropper
quote:
you want a fat layer on top to mitigate oxygen intrusion. Essentially, you want the fat to create a hermetically sealed container. About 1/8" to 1/4" of fat layer should be sufficient.
I jarred them up and put them in the fridge. Could I cook some bacon fat, cool it down and create a layer on top?
Posted on 12/28/23 at 12:10 am to BugAC
Yeah, you could, but before you do I think you need to ask yourself a couple of questions.
What is your storage goal? A couple weeks? A couple months?
Properly stored rillettes will keep for 2-4 months.
If that's your goal then yes, I would wait until they are completely cooled and add rendered fat to seal them off.
If you don't plan on storing them over 2-3 weeks then keep them as is (are).
What is your storage goal? A couple weeks? A couple months?
Properly stored rillettes will keep for 2-4 months.
If that's your goal then yes, I would wait until they are completely cooled and add rendered fat to seal them off.
If you don't plan on storing them over 2-3 weeks then keep them as is (are).
Posted on 12/28/23 at 8:35 am to BugAC
How did everything come out?
Posted on 12/28/23 at 8:43 am to HoustonGumbeauxGuy
quote:
How did everything come out?
Haven’t tasted it since it was warm, but I had nice flavor when I started cooling it down. I’ll try some after lunch and report back.
Posted on 12/28/23 at 11:49 am to HoustonGumbeauxGuy
Wow this is good. Has a hogs head cheese type flavor but a smoother spread.
Posted on 12/28/23 at 12:30 pm to BugAC
OP, what’s the title of the cookbook and author? It looks interesting.
TIA
TIA
Posted on 12/28/23 at 2:11 pm to DocHolliday1964
John Besh’s My New Orleans.
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