SMOKED KUROBUTA PORK RILLETTES
BY: SARAH KELLY
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.