Pork Rillettes, Sous Vide
https://recipes.anovaculinary.com/recipe/sous-vide-pork-rillettes
(cooking times from here)
https://foragerchef.com/rillettes/#recipe
(ingredients & technique from here)
TARGET
- 150°F / 24 Hours
INGREDIENTS
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 9 grams Kosher salt plus more to taste
- 1 tbsp Fresh thyme finely chopped, divided
- ¼ teaspoon Black pepper fresh ground
- 8 oz Duck fat, lard, or butter chilled
- 2 oz Shallots diced fine
- 2 oz white wine vinegar (¼ cup) or rice wine vinegar
- 1 Dried bay leaf optional
DIRECTIONS
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Rub the pork with the thyme, salt, and pepper. Cover and refrigerate for 24 hours.
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Remove the pork from the refrigerator and rinse with cold water. Pat dry. Place in a large zipper lock or vacuum seal bag with the pork fat and bay leaves. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
-
- Dice the shallots as small as you can, then put them in a small pan with the vinegar and cook until the pan is dry.
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Wearing gloves, mix the meat until just broken up for the most traditional, rustic texture, which I recommend for your first time. You can also mix the meat in a stand mixer or with a potato masher.
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Add the rest of the chopped thyme, all of the butter and a few tablespoons of cooking liquid and mix until just combined. Try not to pound the meat to a paste-it should be just spreadable.
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Carefully pack mixture into jars, spooning it in a little bit at a time and making sure to remove all air bubbles. Smooth tops of mixture with the back of a spoon, wipe rims of jars with a clean cloth, then pour a quarter inch of fat on top of each one. Close lids and refrigerate for at least 2 hours and up to a week before serving. Rillettes can also be frozen directly in their jars and held for several months. Defrost in the refrigerator overnight before serving.
Serve lightly chilled with bread or crackers and cornichons, whole grain mustard, and fruit preserves. Serve with crostini or Crackers, Flatbread