Charcouterie Meats Pork

A pork rillettes addendum

I got just a little hasty clicking buttons while saving and trying to schedule that post on rillettes, so here is a final report:

final seasoning, after the “sizzle”
  • This didn’t require much “hands in” work at all. The meat was so tender that it shredded as I was mixing with the spatula while adjusting the seasoning.
  • I love my Calphalon “everyday” pan, but it was a not a good choice for doing the evaporate and “sizzle” part of the recipe: just not quite heavy enough so that I had some brown stuff (fond) right over the burner (nothing burned, just browned) and around the sides of the pan where there was a little spatter while the evaporating was going on. (Maybe just a bit lower flarm next time?) The evaporation was good since it’s a broad surface, but I needed a heavier pan or a “flame tamer” or use the induction cooktop since that might spread the heat better.
  • Since I didn’t want to lose all the flavor of the fond on the bottom of the pan and around the sides, I deglazed the pan first with just enough water water to cover the bottom of the pan, reduced that a bit, then added a hefty splash of dry sherry and reduced this to about 3 or 4 tablespoons that was mixed with the meat.
  • If you really want to add to the “porky” flavor, you could add just a bit of bacon fat instead of all lard. (I know this because I tasted it with a bit from the jar that lives by my stove, but this time just lots of fresh-ground black pepper,) I can think of lots of interesting ways to season this. It’s just a son gôut!
cooling, waiting for the fridge

—Ô¿Ô—

.-.

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About sa.fifer

Lover of good, wholesome food and wine. Cooks for one and the cat. Likes to paint-- a frustrated botanical illustrator and amateur (photographer) and fledgling birdwatcher, beekeeper, and Kindle addict. Works as a freelance indexer.

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