Pig-cheek rillettes:
Pig cheeks (or Bath Chaps) are lovely. Rillettes is lovely. Making it is easy. You’ll need:
A pair of pig-cheeks (with the fat on - there should be a lot under the skin)
Salt
Coarse-ground black pepper
A sprig of fresh thyme
2 cloves of crushed garlic
Boil some salted water in a large pan. Take if off the heat. Drop in the pig-cheeks for 10 minutes.
Take out the cheeks, and pat dry with kitchen towels.
Liberally salt the meat, then place on a roasting-dish on top of the crushed garlic and thyme.
Place into a pre-heated oven at 60C, and leave for 5 hours, checking occasionally to make sure that the meat doesn’t dry out.
Take the cheeks out of the pan (which should have a fair bit of fat in). Separate the meat from the skin and greaves. Put the meat into a mixing-bowl - it should be super tender, and shred easily with a fork. Once shredded, pour in the liquid fat (leave a bit - you’ll need it later) and stir - season with black pepper. You should end up with a delicious-smelling meaty paste.
Pack the paste into a preserving-jar, then pour the remaining fat on top. Refrigerate. This will keep (unopened) for a few weeks, but once opened, needs to be consumed.
You can grill the remaining skin and greaves to make crackling, if you’re like me.
Eat with fresh, crusty bread and cornichons.

Pig-cheek rillettes:

Pig cheeks (or Bath Chaps) are lovely. Rillettes is lovely. Making it is easy. You’ll need:

  • A pair of pig-cheeks (with the fat on - there should be a lot under the skin)
  • Salt
  • Coarse-ground black pepper
  • A sprig of fresh thyme
  • 2 cloves of crushed garlic
  1. Boil some salted water in a large pan. Take if off the heat. Drop in the pig-cheeks for 10 minutes.
  2. Take out the cheeks, and pat dry with kitchen towels.
  3. Liberally salt the meat, then place on a roasting-dish on top of the crushed garlic and thyme.
  4. Place into a pre-heated oven at 60C, and leave for 5 hours, checking occasionally to make sure that the meat doesn’t dry out.
  5. Take the cheeks out of the pan (which should have a fair bit of fat in). Separate the meat from the skin and greaves. Put the meat into a mixing-bowl - it should be super tender, and shred easily with a fork. Once shredded, pour in the liquid fat (leave a bit - you’ll need it later) and stir - season with black pepper. You should end up with a delicious-smelling meaty paste.
  6. Pack the paste into a preserving-jar, then pour the remaining fat on top. Refrigerate. This will keep (unopened) for a few weeks, but once opened, needs to be consumed.
  7. You can grill the remaining skin and greaves to make crackling, if you’re like me.

Eat with fresh, crusty bread and cornichons.

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  1. jeffzie posted this