“Saison Ale” Braised Pork Rillettes from Ocean Restaurant at Cape Arundel Inn
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.”
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“Saison Ale” Braised Pork Rillettes from Ocean Restaurant at Cape Arundel Inn
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.”
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| Servings |
| 12appetizers |
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Ingredients
- 3lbs boneless pork shoulder cut into 1 inch cubes
- 8oz pork fatOR 8 slices of bacon cut into ½ inch pieces
- 3tbs kosher salt
- 1tbs fresh ground black pepper
- 1 medium size sweet onion, finely chopped
- 6 garlic cloves, crushed
- 4 sprigs fresh thyme, leaves removed
- 4 bay leaves
- 1cup dry white wine
- 1cup “Allagash Saison Ale”
- 1/2cup brandy or cognac
Instructions
- 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.
- 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.
- 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
- 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.
- Serve with toasted baguette, mustard and your favorite pickled vegetables.
Recipe Notes
Recipe by Chef Pierre Gignac, Ocean at the Cape Arundel Inn & Resort.
