“Saison Ale” Braised Pork Rillettes

Pork Rillettes
Chef Pierre Gignac's Braised Pork Rillettes

Chef Pierre Gignac’s recipe for Pork Rillettes is a traditional French dish of slow-roasted pork shoulder braised with wine, brandy and “Allagash Saison Ale.”

“Saison Ale” Braised Pork Rillettes
Chef Pierre Gignac’s recipe for Pork Rillettes is a traditional French dish of slow-roasted pork shoulder braised with wine, brandy and “Allagash Saison Ale.”
“Saison Ale” Braised Pork Rillettes
Chef Pierre Gignac’s recipe for Pork Rillettes is a traditional French dish of slow-roasted pork shoulder braised with wine, brandy and “Allagash Saison Ale.”
Servings
12appetizers
Servings
12appetizers
Instructions
  1. Preheat your oven to 325°F or a household slow cooker to low temp. Season the meat evenly with salt and pepper and transfer to a heavy pot or the slow cooker.
  2. Add onions, garlic and spices and stir to blend. Add wine, Saison Ale and brandy. Bring to a simmer, cover with a lid and braise in the oven 4 hours. If using a slow cooker, cover with lid and cook on low heat for 8-10 hours.
  3. After cooking, removed from over or turn off the slow cooker. The meat should be very tender. Drain the braised pork mixture in a large sieve over a bowl, careful to remove all herbs and the bay leaves. Reserving the cooking liquid
  4. Transfer the pork into a bowl. Shred the meat into very small pieces with a fork. Add the braising liquid cup-by-cup and beat with a wooden spoon (or a hand mixer). Mix until the mixture looks spreadable. Transfer into ramekins and chill for at least 2 hours before serving.
  5. Serve with toasted baguette, mustard and your favorite pickled vegetables.
Recipe Notes

Recipe by Chef Pierre Gignac, Ocean at the Cape Arundel Inn & Resort.

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