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Rillettes can be made from many different meats including rabbit, duck, and pork, but these made from fresh and smoked pork belly are among the best I’ve ever tasted.
Place the fatback and water in a saucepan over medium-low heat. Melt the fat slowly, stirring occasionally, for about 20 minutes.
2
Add half the fresh pork and cook until it exudes a bit of juice, about 8 to 10 minutes. Stir occasionally.
3
Add the remainder of the fresh pork and cook until it also exudes a bit of juice, about 8 to 10 minutes. Stir occasionally.
4
Add the smoked pork and continue cooking while stirring occasionally for another 10 minutes.
5
Cover the meat with a circle of parchment paper with a hole cut in its center. Lower the heat and cover the saucepan. Cook for a couple of hours over very low heat. The fat should be bubbling very lightly.
6
Add the wine, salt, and pepper and stir well to combine. Continue cooking for another 2 hours or so, until the meat separates into fibers when lightly pressed.
7
Using a strainer, drain the meats. Separate the juice from the fat. Reserve the fat. Stir the meat with a spatula to flake the meat. Reheat the meatjuice and reduce if there is more than a few tablespoons Add the meat and stir to blend.
8
Off the heat, blend some of the reserved fat into the meat mixture until it reaches a speadable consistency. Stir the mixture until it cools to about 120ºF . Pack the mixture into a 350-gram terrine. Level the top.
9
When the terrine cools to room temperature, reheat the reserved fat to liquefy it and pour a thin layer over the top of the meat to create a seal. Cover the terrine with plastic wrap and refrigerate.
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