Rillettes Anthony Bourdain at Les Halles
Indulge in the rustic elegance of "Rillettes Anthony Bourdain at Les Halles," a decadent French classic that transforms humble pork into a velvety, spreadable masterpiece. Perfectly crafted with tender pork shoulder and pork belly, slow-cooked in a luxurious bath of duck fat and aromatic herbs like thyme, garlic, and bay leaves, this recipe is celebrated for its rich, savory depth. The slow simmering process, which takes over four hours, renders the pork heavenly soft, allowing you to shred it into a silky, fat-laced paté. Ideal for entertaining or as an indulgent treat, these rillettes are a flavor-packed homage to Anthony Bourdain's legacy at the iconic Brasserie Les Halles. Refrigerated overnight to enhance complexity, it's served cold with crusty bread or toasted baguettes, ensuring every bite is a creamy, pork-packed revelation. Perfect for fans of charcuterie, French cuisine, or slow-cooked delights, this recipe is both an authentic experience and a culinary treasure.
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Ingredients
- 1 kg Pork shoulder
- 0.5 kg Pork belly
- 4 cloves Garlic
- 2 pieces Bay leaves
- 5 sprigs Fresh thyme
- 2 pieces Cloves
- 15 grams Salt
- 10 grams Black pepper
- 300 grams Duck fat or lard
- 250 ml Water
Directions
Step 1
1. Cut the pork shoulder and pork belly into small chunks (about 2-inch cubes). Trim any excessive fat, but leave enough to enrich the dish.
Step 2
2. Peel and smash the garlic cloves with the side of a knife.
Step 3
3. In a large, heavy pot or Dutch oven, combine the pork shoulder, pork belly, smashed garlic cloves, bay leaves, fresh thyme sprigs, and cloves.
Step 4
4. Season the meat with salt and black pepper.
Step 5
5. Add the duck fat (or lard) to the pot, followed by 250 ml of water to ensure the mixture stays moist.
Step 6
6. Over low to medium heat, bring the pot to a gentle simmer. Do not let it boil. Skim off any impurities or foam that rises to the surface.
Step 7
7. Reduce the heat to low and allow the mixture to cook. Stir periodically to prevent sticking. The cooking time will be around 4 to 5 hours, or until the pork is so tender it can be easily shredded.
Step 8
8. Remove the pot from heat and let it cool slightly. Take out the bay leaves, thyme sprigs, and cloves.
Step 9
9. Using a fork or your hands, shred the pork into fine fibers, mixing it evenly with the rendered fat in the pot. Taste and adjust seasoning as necessary.
Step 10
10. Transfer the rillettes into sterilized glass jars or ramekins, pressing down to remove air bubbles and ensure the mixture is compact.
Step 11
11. Pour a thin layer of rendered fat over the top of the rillettes to seal and preserve them. Let them cool completely before covering.
Step 12
12. Refrigerate for at least 24 hours before serving, allowing the flavors to meld.
Step 13
13. Serve the rillettes cold, spread on crusty bread or toasted baguettes. Enjoy the creamy, porky goodness!
Nutrition Facts
| Serving size | (2101.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7470.9 |
| Total Fat 683.7g | 0% |
| Saturated Fat 237.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1542.4mg | 0% |
| Sodium 6998.4mg | 0% |
| Total Carbohydrate 14.6g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 0.3g | |
| Protein 284.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 401.9mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 4405.7mg | 0% |
Source of Calories