Crispy Whole Hog ‘rillette’ Recipe
with sauce gribiche and fennel
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Ingredients
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Crispy Whole Hog ‘Rillette’ Ingredients
Method
Crispy Whole Hog ‘Rillette’ Directions
Prepare the Pork
In a large bowl, combine the pork shoulder, pork fatback, salt, black pepper, thyme, garlic, and fennel seeds. Mix well to ensure the pork is evenly coated with the spices.
Cook the Pork
Transfer the mixture to a large pot and cover with water. Bring to a simmer over medium heat, then reduce the heat to low and cook gently for about 3 hours, or until the pork is very tender.
Shred the Pork
Once cooked, remove the pork from the pot and let it cool slightly. Shred the meat using two forks and place it in a mixing bowl. Reserve some of the cooking liquid.
Crisp the Rillette
Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer and cook until crispy, about 5-7 minutes. Flip and crisp on the other side.
Prepare the Fennel
In the same skillet, add the sliced fennel and sauté until tender and slightly caramelized, about 5 minutes.
Serve
Serve the crispy rillette with the sautéed fennel and drizzle with sauce gribiche.