Pork Belly Rillettes


Yield: 8 3oz Servings


3# Greenbriar Farms Pork Belly
1oz Paul Prudhomme's Blackened Redfish Magic
1oz Montreal Steak Seasoning
1oz Brown Sugar
2T Chopped Fresh Thyme
2T Chopped Fresh Sage
1oz Minced Garlic
2oz Minced Yellow Onion
2 cups Carolina Apple Cider
1ea Can Cola (Coke, Pepsi, etc.)


1. Cut the bellies into roughly 1" cubes. Make sure to remove tough connective tissue.
2. Toss the bellies with the blackening spice, steak seasoning, and brown sugar and let cure overnight in the refrigerator.
3. In a heavy bottomed sauce pot, sweat the onions and garlic until lightly caramalized.
4. Add the bellies and render on medium heat until caramalized lightly.
5. Add the apple cider and cola to deglaze the pan. 6. Add the herbs and allow to come to a simmer.
7. Cover pot and place in a 300 degree oven or continue to simmer on low until bellies are fork tender.
8. Skim the fat using a ladle from the top of the cooking liquid and keep separate.
9. Remove the bellies from the cooking liquid and place in a food processor. Blend until shredded uniformly.
10. Slowly add the cooking liquid while blending until mixture is smooth. 11. Spoon mixture into ramekins 3/4 full. Pour pork fat over the rillettes about 1/8" thick.
12. Refrigerate for 24-48 hours.
13. Serve chilled with your favorite local or home made bread and with the seasonal fruit mostarda.

68 Wentworth St, Charleston, SC, 29401