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KUROBUTA PORK RILLETTES

By: SARAH KELLY

Rillettes are similar to confit, where meat is submerged in its own fat to create a rustic and delicious spread for toasted baguette or homemade crostini. This recipe for Kurobuta Pork Rillettes was created as a fantastic way to make use of leftovers from the Cuban Ribbed Kurobuta Bone-In Pork Shoulder. Don’t be fooled, although this is a simple recipe, these rich rillettes are a great appetizer or light meal that will impress. 

Ingredients

Kurobuta pork shoulder

  • 1 ½ cup cooked Kurobuta pork shoulder, still warm Buy Now
  • ¼ cup Kurobuta pork fat, reserved from pork shoulder
  • Pinch kosher salt
  • Pinch fresh ground nutmeg

Kurobuta pork shoulder

Timing is important for these rillettes. Make these when the pork is finished and still hot to touch.
Place about warm pork, salt and nutmeg in a food processor. Pulse to combine and roughly chop.
Stream in warm pork fat. Do not over mix, the texture should be rustic and chunky. If you do not have enough pork drippings use high quality extra virgin olive oil.
Place in little jars and refrigerate for 6 hours and up to 5 days.
Pull from the fridge 30 minutes before serving. Garnish with mustard and pickled gardenia. If you have left over salsa verde from the Cuban Rubbed Pork Shoulder, this is a great time to use it.
Serve with cocktail toasts or homemade crostini.