feed me meat
Recipe: Alain Caron’s ultimate rillettes
With The Bible of French Cuisine, Alain Caron takes you on a journey through France: serve a classic onion soup from Central France, make the tastiest Parisian-style pork chops, or travel to the South of France for oven-baked coquilles Saint-Jacques. This time: rillettes!
door Lieve Thuis
Iberico pork is the very best pork. For these rillettes, you can of course use any other pork, as long as it is nice and fatty.
How to make Alain Caron’s ultimate rillettes
- Make a brine by bringing the salt and sugar to a boil with the herbs and spices in 2 litres of water. Leave to cool.
- Add the raw meat to the brine and refrigerate for 24 hours.
- Remove the meat from the brine and rinse it.
- Place the meat in a pan with the chicken stock and simmer gently until the meat falls apart.
- Strain the meat from the stock and refrigerate both the meat and the stock until cooled.
- Scoop the fat off the stock and put it in a food processor.
- Add the meat and process until a spreadable mixture forms.
- Serve with toasted bread and cornichons and/or fresh capers.
Title: The Bible of French Cuisine
Author: Alain Caron
Publisher: Carrera
Price: €31.99
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