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Rillettes de porc
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| Rillettes de porc INGREDIENTS | |
| 20 to 25 | black peppercorns |
| 4 allspice berries | |
| 2 | cloves |
| 8 | coriander seeds |
| 2 pounds | fatty, boneless pork shoulder or leg, cut into chunks |
| Salt | |
| 1 | garlic clove, lightly crushed |
| 1 | bay leaf |
| 1 sprig | fresh rosemary |
| 2 cups | unsalted chicken stock |
| Crackers | |
| toasted baguette slices, alternative | |
| bread for serving, alternative | |
Cornichon
Spicy Dijon mustard
PREPARATION
Heat the oven to 275º. Put the peppercorns, allspice, cloves and coriander in a spice grinder or clean coffee grinder and process until finely ground. Put the pork in a large, deep skillet or Dutch oven and sprinkle with salt and the spice mixture. Add the garlic, bay leaf, rosemary and stock and put the pot over medium heat. Bring to a simmer, cover and put the pot in the oven. Cook, checking every now and then, until the pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove the cover if necessary to get the liquid to evaporate; the bottom of the pot should be just about all melted fat when you’re done), 2 1/2 to 3 hours.
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