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 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.
