So, the rillettes are done. I was up till 1:30 am making them. Not out of necessity, but out of excitement. I was going to wait until the next day, but couldn’t. It’s spreadable pork, people!
Recap from the post directly below: made pork-bone stock and slow cooked pork in it. I cooked the pork for about 6 hours, covered, until it was falling apart. Took it out and let it cool, making sure to get the 5 or so cloves of garlic out of the pot too. While waiting for them to cool, I also reserved about 2 cups of the stock/rendered fat liquid, cooling that too.
I mashed up the garlic and pork until the pork was shredded and the garlic was smashed. I added the stock (trying to get almost all of the fat sitting on top in first) until it became paste-y in texture as it cooled more. Here is where I made a boo-boo. Salt it vigorously here. You’ll be serving it just below room temp … the flavors will be dulled down significantly. Salt more than you would expect.
By now it should be cooled. Scoop it into ramekins or mason jars, throw ‘em in the fridge to cool even more. Make sure you mush it all down firmly to remove air pockets and make it flat. Leave at least a ¼ inch on top.
While it cools, melt a cup or so lard (or use some of the pot-rendered fat if you got enough). Don’t over-do it. Just melt it, don’t boil it. Pour the fat over top of the rillettes, 1/8 – 1/4 inch. Put these in the fridge to cool, the fat will seal the top of them. They keep for about a month, with the seat unbroken. Serve with crostinis and pickled veggies. Maybe some sharp cheese?