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Herbed Pork Rillettes recipe

A classic French country favorite, rillettesis a meat-or-game-based country pate. It will keep for severalweeks in the refrigerator as long as the top fat layer (in thisrecipe, the clarified butter) is not disturbed.

Recipe: Herbed Pork Rillettes

1/2 pound boneless pork loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme, crushed
3/4 teaspoon dried rosemary, crushed
1 bay leaf
1/4 teaspoon pimento
2 tablespoons Cognac or other brandy
2 tablespoons melted clarified butter
Melba rounds or assorted crackers

  • Cut pork and bacon into 1/2-inch pieces.
  • In large saucepan combine pork, bacon,water, thyme, rosemary, bay leaf and pepper. Bring to a boil;reduce heat and simmer, uncovered, for 1 to 1 1/2 hours or tillonly about 1/4 cup liquid remains, stirring occasionally. Removeand discard bay leaf; let meat mixture cool 20 minutes.
  • Transfer to food processor bowl or meatgrinder; add cognac. Process till mixture is consistency of coarsecornmeal, scraping sides of bowl occasionally.
  • Pack mixture into a 2-cup wide-mouth servingcontainer. Pour clarified butter over top surface. Cover andchill in the refrigerator 12 to 24 hours.
  • Serve with assorted crackers.

    Makes about 1 1/4 cups.

    Nutrition Facts: Calories 150 caloriesProtein 9 grams Fat 11 grams Sodium 230 milligrams Cholesterol35 milligrams Saturated Fat 4 grams Carbohydrates 35 grams Fiber0 grams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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