Rillettes (Anthony Bourdain At Les Halles)

1. 1

   Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.

2. 2

   After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.

3. 3

   Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)

4. 4

   Shovel some still warm pork into your mouth -- you know you want to.

5. 5

   Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.

6. 6

   Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

* Per serving · 4 servings · Values may vary.

No additional tips available.