Smoky Pork Rillettes

Pair with Amontillado

Rillettes are so good and so simple, the perfect picnic food. Here the amontillado is the ideal partner with pork belly, whilst the smoked paprika gives everything a delicious Spanish twist.

Ingredients

750g 
skinless boneless pork belly, cut into large dice
cloves garlic, peeled and finely chopped
Bay Leaves
1tbsp 
Cumin seed
1 tbsp 
Caraway Seed
2 tbsp 
Spanish Paprika
250ml 
Chicken Stock
250ml 
Amontillado
to season 
Sea salt & fresh cracked pepper

Directions

Preheat the oven to 150 deg C. 

Toast the cumin seed and the caraway seed in a dry frying pan over a medium heat until the spices start to pop or you can smell them, no more than a couple of minutes. Grind them in a pestle and mortar or a spice grinder. In a lidded pot that is good for the hob and oven (like a dutch oven or similar), add the ground spices to the pork along with the paprika, garlic, bay leaves, stock and amontillado. Add some salt and pepper (not too much, you can add more later if you need to), and stir it all through. Bring to the boil. Cover and place in the oven for 2 hours.

Remove the lid and put it back in the oven. You want to evaporate off any excess fluid, retaining the flavours of the amontillado and the stock in the meat. When the rillettes are done, the meat will be firm but yielding. This will take 2.5 – 3 hours depending on your oven, pot, etc!

When the rillettes are ready, remove the pan from the heat. Remove the meat to a plate where you can pull it apart with forks (as you would with pulled pork). Put in a sterilised jar or dish that you will use for your picnic, packing it in. Pour some of the fat on top, which will add flavour, moisture and seal the rillettes so that they keep longer.

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serving and consuming

Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
@Eatlikeagirl , London United Kingdom Visit Website
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