Pork rillette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Leftover chopped roast pork |
| 1 | teaspoon | Chopped parsley |
| ¼ | teaspoon | Grated nutmeg |
| ¼ | cup | Chicken stock |
| ⅓ | cup | Mined onion |
| ¼ | teaspoon | Powdered mace |
| Salt and pepper | ||
| ⅛ | pounds | Butter softened optional |
| 3 | tablespoons | Melted butter |
Directions
Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 minutes to heat through and blend flavors. Pour contents of the pot into the bowl of your food processor and process - using a pulsing action. Do not puree. If the pork roast had a fair amount of fat, the butter may not be necessary - use your own judgment. If butter seems needed because the pork is very lean, stir in the softened butter at this point. Pour into 3-4 small crocks. Refrigerate to cool. Melt butter and pour a thin layer over the top of rillette in each crock. Refrigerate until butter sets.