Servings: 1 jar
Calories: 1236kcal
Ingredients
- 1 kg of pork
- 10 g of salt
- 2 tablespoons of ground cumin
- 1 tablespoon of ground Sichuan peppercorns
- 2 tablespoons of ground coriander seeds
- 4 cloves of garlic peeled and crushed
- 4 stalks of spring onions cut into sections
- 10 g of dashi powder
- 400 g of lard or other animal fat (beef, duck, goose, etc.)
- 1 cup of water start with half, then check that once the fat has melted, all the meat is covered
Procédé
- Combine all the ingredients in a saucepan over low heat (3 out of 10)
- Cook for 4 to 5 hours without a lid
- Turn off the heat
- Remove the meat and shred it into a large mixing bowl
- Look at the liquid in the saucepan: you will see two layers. The top layer is fat, while the dark liquid at the bottom is the concentrated cooking juices. Taste them if you like; they are intensely flavorful, and you will want to keep them.
- Using a ladle, transfer as much of the surface fat as possible to a separate bowl, leaving as much of the cooking juices as you can in the saucepan
- It's fine if a little fat remains. Pour the entire contents of the saucepan into the bowl with the shredded pork and mix well. Your rillette mixture is ready!
- Fill the jars: prepare jam jars or other airtight containers, then alternate two tablespoons of rillette mixture with one tablespoon of pure fat (the fat used for cooking that you set aside earlier) until each jar is full. Make sure to finish with a spoonful of fat.
- Seal tightly and refrigerate for up to 2 weeks, unless you know how to sterilize jars properly
Nutrition
Calories: 1236kcal | Féculents: 1g | Protein: 47g | Fat: 114g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 51g | Graisses trans: 0.1g | Cholesterol: 245mg | Sodium: 1141mg | Potassium: 866mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg
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