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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Recipe Information
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
Instructions
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.
2. Peel and smash the garlic cloves with the side of a knife.
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.
4. Season the meat with salt and black pepper.
5. Add the duck fat (or lard) to the pot, followed by 250 ml of water to ensure the mixture stays moist.
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.
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.
8. Remove the pot from heat and let it cool slightly. Take out the bay leaves, thyme sprigs, and cloves.
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.
10. Transfer the rillettes into sterilized glass jars or ramekins, pressing down to remove air bubbles and ensure the mixture is compact.
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.
12. Refrigerate for at least 24 hours before serving, allowing the flavors to meld.
13. Serve the rillettes cold, spread on crusty bread or toasted baguettes. Enjoy the creamy, porky goodness!
Nutrition Facts
Calories |
7471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 683.7 g | 877% | |
| Saturated Fat | 237.0 g | 1185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 6998 mg | 304% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 0.3 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4406 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
