Rillette
You will need:
- 1 kg pork shoulder cut into pieces
- ½ kg lard
- ½ cup dry wine
- 1 bulb of garlic peeled
- 2 bay leaves1 sprig rosemary
- 1 Tblsp unrefined salt
- 1 tsp fennel seeds
- 1 tsp chile flake
- 1 tsp paprika
Mix all the ingredients in an enameled cast iron pot, cover and bake at 350 for at least two hours. When it is done, the meat will shred easily and can be mixed thoroughly into the fat, making a somewhat smooth paste. Pick out the rosemary sprig and bay leaves.
Once chilled this is a very nice spread for the lard biscuits!
