Shinsato Pork Rillettes, Sopressata, Beer Mustard, Milk Bread, and Pickles

Adapted by
November 2012
Yield: 20 servings


5 pounds cleaned pork shoulder
40 grams kosher salt
6 grams Insta Cure #1
100 grams nonfat dry milk powder
25 grams dextrose
6 grams ground white pepper
12 grams chili flakes
8 grams Espelette pepper
40 grams garlic confit
75 grams distilled water
12 grams T-SPX culture starter
50 grams dry white wine
100 grams fatback, diced
natural casings
Pork Rillettes
50 grams salt
50 grams sugar
7 grams pink salt
5 pounds pork belly
1 gallon rendered lard
20 grams garlic confit
50 grams Maui onion
10 grams chives
10 grams flat leaf parsley
10 grams cilantro
5 grams thyme
Dijon mustard
10 grams black pepper
Beer-Caraway Mustard
200 grams pale ale
100 grams honey
75 grams mustard powder
25 grams Worcestershire sauce
150 grams white wine vinegar
50 grams sugar
40 grams toasted caraway seeds
20 egg yolks
To Assemble and Serve
Milk bread
Pickled vegetables


For the Sopressata:
Clean pork of skin, glands, and soft fat. Dice into ¾-inch cubes and lay on a sheet tray in the freezer for 45 minutes or until outside is frozen. Grind through medium die into a bowl set in ice. Add salt, Insta-cure, and milk powder. Mix well. Add dextrose, white pepper, chili flakes, espelette pepper, and garlic. Once slightly tacky, add water, culture, wine, and fatback. Mix until sticky and thoroughly combined. Rest in refrigerator for 1 hour. Stuff into desired casing and poke holes in sausages. Ferment in hot box at 85°F at 80 percent humidity until pH drops below 4.8. Hang in dry box for 6 to 8 weeks or until roughly 28 percent of water is lost. Remove from dry box and vacuum-seal to ripen. Refrigerate until ready to serve.

For the Pork Rillettes:
In a food processor, combine salt, sugar, and pink salt, pulsing for 5 minutes or until fully combined. Cover pork with cure and place in a non-reactive pan lined with a rack and cheese cloth. Cure for 36 to 48 hours in a refrigerator. Remove from pan and rinse off cure. Dry pork thoroughly with towels and place in a large pan. Preheat oven to 250°F. Completely cover the pork with rendered lard and place in oven for 6 to 8 hours or until extremely tender. Once cooked, remove skin and shred into bowl. In a food processor blend garlic confit, Maui onion, chives, parsley, cilantro, and thyme. Add Dijon, salt, and black pepper. Blend until it is almost a paste, and then fold in the pork while it’s still warm. Place pork in Mason jars until 90 percent full. Cool and fill remainder of jar with cooking lard. Seal and store in refrigerator.

For the Beer-Caraway Mustard:
In a saucepot, bring the beer, honey, mustard powder, Worcestershire, vinegar, sugar, and caraway to a boil. In the bowl of a stand mixer fitted with a whip attachment, beat egg yolks and temper in beer mixture until thickened. Pour into a hot jar and cool to room temperature. Refrigerate.

To Assemble and Serve:
Slice the Sopressata thinly on a meat slicer and plate next to the Pork Rillettes. Serve with Beer-Caraway Mustard, milk bread, and pickled vegetables.