Pork Rillettes

1. 1

   Coarsely dice pork and place in a heavy 4-quart pot.

2. 2

   Add mustard seeds, pepper, salt, garlic and two of the bay leaves.

3. 3

   Mix well.

4. 4

   Add wine.

5. 5

   Bring to a boil, reduce to a very slow simmer and cook, skimming any foam, for 30 minutes.

6. 6

   Add 1 cup water, return to a very slow simmer, cover and cook for 2 1/2 hours, stirring once or twice during this time.

7. 7

   Uncover and increase heat to medium.

8. 8

   Cook 20 to 30 minutes more until any liquid is pure fat, not water.

9. 9

   You can tell if you look at a spoonful of the liquid and there are no little water bubbles.

10. 10

    Taste the fat and adjust the seasonings if needed; do not under-season because the rillettes will be served fairly cold.

11. 11

    Set aside to cool 1 hour.

12. 12

    Remove bay leaves.

13. 13

    Mash and shred the mixture, using your fingers, 2 forks, or (what I think works really well) a pastry cutter.

14. 14

    Transfer to a crock or glass jar with a lid that clamps tight, pressing down so there are no air bubbles.

15. 15

    Top with the remaining bay leaf, cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

16. 16

    Remove from refrigerator 30 minutes before serving.

* Per serving · 4 servings · Values may vary.