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Charcuterie
   BACK TO THE ART AND ECONOMICS OF CHARCUTERIE, PART 3
Chef Adam Stevenson of Earth & Ocean  Seattle, WA
Chef Adam Stevenson
Earth & Ocean
W Seattle
1112 4th Ave
Seattle, WA 98101
(206) 264-6060

Pork Rillettes
Chef Adam Stevenson of Earth & Ocean – Seattle, WA
Adapted by StarChefs.com
May 2009
Yield: About 4 Pounds


INGREDIENTS

Sachet:
6 grams juniper berries
6 grams black peppercorns
½ grams bay leaf
2 sprigs rosemary
4 sprigs thyme

Rillettes:
6 pounds pork shoulder, cut into ¾-inch cubes
10 grams salt
6 cloves garlic
10 ounces fresh pork liver or chicken livers
Duck fat

METHOD

For the Sachet:
Combine the juniper berries, black peppercorns, bay leaf, rosemary, and thyme into a sachet.

For the Rillettes:
Combine the pork shoulder with the salt, garlic cloves, and sachet. Place in the refrigerator for about 8 hours to cure.

Melt the duck fat. Preheat the oven to 350°F. Put the pork and livers in a large pan. Add the duck fat until the meat is submerged. Place in the oven and simmer for 2 hours or until tender. Cool the meat to room temperature and strain the duck fat. Remove the sachet. Shred the meat by hand, breaking it up into small pieces. Adjust the seasoning. Pack the meat into a terrine mold leaving ¾-inch from the top of the terrine. Transfer to the refrigerator and chill. Heat the strained duck fat and pour it through a chinois on top of the rillettes.

To Assemble and Serve:
Cut ½-inch thick slices of the terrine, remove the duck fat cap, and serve. To preserve the rillettes for up to a month, melt the fat cap and add it back to the rillettes to seal until needed again.


 
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  • Seattle Rising Star Chef Adam Stevenson
  • Charcuterie Tips with Zach Allen and Chris Cosentino


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