Slow-Cooked Pork Rillettes from Belly and Shoulder

What you need

• 500 g (1 lb 2 oz) skinless pork belly, cut into cubes
• 500 g (1 lb 2 oz) pork shoulder, trimmed, cut into cubes
• 25 g (1 oz) coarse sea salt
• 1 tsp black peppercorns, coarsely crushed
• 2 shallots, finely chopped
• 3 cloves garlic, smashed
• 2 bay leaves
• 4 sprigs thyme
• 125 ml (1/2 cup) dry white wine
• 60 ml (1/4 cup) water
• 50 g (2 oz) lard

Method

Restated from the original video

1. 1

   Cut the belly and shoulder into 3-4 cm (1 1/2 in) cubes, trimming away any gristle.

2. 2

   Toss the pork with the salt, peppercorns, shallots and garlic. Cover and refrigerate for 4 hours.

3. 3

   Heat the oven to 140 °C (275 °F).

4. 4

   Put the pork in a heavy ovenproof pot. Add the lard, wine, water, bay leaves and thyme, and cover tightly.

5. 5

   Cook until the pork is cooked through and falls apart when pressed, 3-3.5 hours, stirring once an hour.

6. 6

   Pour the contents through a sieve set over a bowl. Keep the fat and juices and discard the bay leaves and thyme.

7. 7

   Let the pork cool for 20 min, until you can handle it.

8. 8

   Shred the meat with two forks into fine strands, removing any sinew.

9. 9

   Stir in about half of the warm fat until the mixture is spreadable. Taste and add more salt if needed.

10. 10

    Pack the rillettes tightly into clean jars, leaving 1 cm (1/2 in) at the top. Pour the rest of the fat over to seal each jar with a layer about 5 mm thick.

11. 11

    Chill for at least 4 hours before serving, and serve at room temperature. Under the fat, the rillettes keep for 2 weeks in the fridge.

Imported from yummybook.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.