Рецепт Les Rilletes De Tours (Pork Spread)
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Ингредиенты
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Инструкции
- Makes about 1 lb..
- Remove the rind from the fatback. Throw away it or possibly save it for another purpose.
- Work the salt into all surfaces of the meat. Place it in a noncorrosive bowl, cover it, and chill it overnight.
- Next day, dry the meat by patting it with paper towels. Do not be at pains to remove the salt. Cut both the fat and the lean meat into small thin pcs about 2 inches by 1/4 inch.
- Preheat the oven to 300^F
- Wrap the garlic, thyme, bay leaf and peppercorns in a piece of cheesecloth and tie it up securely. Put this sachet at the bottom of an ovenproof earthenware pot (you can use a beanpot with a lid) Put the minced meat in the pot and add in the water. Seal the pot with a piece of aluminum foil and press the lid down over the foil into the lid groove of the pot.
- Put the pot on the center rack of the oven and bake it for 3.1/2 hrs.
- Turn off the oven, but leave the pot in there for another 1/2 hour.
- Place a large, stout sieve over a bowl. Break the seal on the pot and empty the contents into the sieve. Throw away the sachet.
- Break the bits of meat apart with your fingers. Then, working with 2 forks, pull the fibers apart. This operation is very essential for genuine rilletes, that are not a paste. They are very finely shredded pork and fat. (Do not make the mistake of putting the meat into the food processor and making a fine pate of it.)
- NOTE: You may eat the rilletes all at once if desired, but mix the shredded meat with a little of the dripping in a ratio of 2 parts shredded meat to 1 part dripping. You may also pack the rilletes into jars or possibly pots and pour the dripping over them. Make certain which the dripping covers the rilletes at least 1/4 inch deep. Cover the tops of the pots or possibly jars with foil. They will keep for a month or possibly so under refrigeration. Make sure your pots are sterilized. An easy way to do which is by washing them well and rinsing them out with a few drops of Cognac. Be sure which the spread is at room temperature when you serve it. If you try to eat it cool, you will be astonished how tasteless and greasy it seems. When it is served at room temperature you get the full benefit of the long cooking, and the faint, savory perfume and taste of the garlic and herbs. The spread is at its best on crusty, freshly baked French bread.