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| Home -> [Dips & Spreads, Pork] -> [Pork rillette Recipe] |
Pork rillette
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Dips & Spreads, Pork |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Leftover chopped roast pork | | 1
| tsp | Chopped parsley | | 1/4
| tsp | Grated nutmeg | | 1/4
| cup | Chicken stock | | 1/3
| cup | Mined onion | | 1/4
| tsp | Powdered mace | | | Salt and pepper | | 1/8
| lbs | Butter softened optional | | 3
| tbsp | Melted butter |
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Procedures:
| 1 | Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 minutes to heat through and blend flavors. | | 2 | Pour contents of the pot into the bowl of your food processor and process - using a pulsing action. | | 3 | Do not puree. | | 4 | If the pork roast had a fair amount of fat, the butter may not be necessary - use your own judgment. | | 5 | If butter seems needed because the pork is very lean, stir in the softened butter at this point. | | 6 | Pour into 3-4 small crocks. | | 7 | Refrigerate to cool. | | 8 | Melt butter and pour a thin layer over the top of rillette in each crock. | | 9 | Refrigerate until butter sets. |
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