How to Make PORK RILLETTE // Matt the Butcher

Need something to help liven up your charcuterie board?! A pork rillette is the perfect pick. Follow along to learn how to make one from start to finish. Kitchenware Needed: large terrine, slow cooker, stand mixer (or some kind of mechanized mixing device), bowls to separate ingredients, kitchen scale. A Note on Protein: In this video we used a pork jowl (I actually wanted to make guanciale out of it, but opened up the package to see it had been ruined during processing). For making a rillette, I would recommend using protein like pork, duck, chicken, turkey, rabbit, or salmon. These kinds of protein have fat sources that would be spreadable at room temperature. Comment down below if you have more questions on this topic. Other ingredients: salt, pepper, lemon zest, red pepper flakes (I call them chili flakes in the video), garlic powder, onion powder, prosecco or sweet champagne (you'll need about 2 cups). Procedure: Add your protein of choice and about 2 cups of prosecco or sweet champagne to the slow cooker. Cook on low for about 6 hours or until protein is fork tender. After protein is cooked, separate out the meat from the skin, fat, and liquid. Leave the liquid to separate out in a bowl. You can also microwave the liquid for 30-60 seconds to get the fat and stock to separate more quickly. Calculate out your seasonings (see 5:47 in the video above for our calculations). First, you'll want to calculate the total amount of meat, fat, and stock (50/25/25 ratio). From there, you can use percentages to calculate how much of each ingredient you'll need in grams. When you’ve got all your ingredients calculated out, add the meat, stock, and salt to the bowl. Mix until combined. After combined, add the fat, lemon zest, red pepper flake (“chili flake”), garlic powder, onion powder, and chopped thyme. Mix until well combined. Pour everything into a lined terrine mold, and let sit in fridge for at least 2 hours, or overnight. The rillette can stay in the refrigerator in an air-tight container for 5-7 days. I hope you enjoy! If you have questions about the recipe or procedure, feel free to leave a comment down below. * * If you want to follow my daily life as Matt the Butcher, check out my Instagram and Facebook for daily stories and other meaty content that doesn't make it on to YouTube! NEW!! MATT THE BUTCHER MERCH!!! : https://teespring.com/stores/matt-the... Follow me on Instagram:   / matt_thebutcherdmv   Follow me on Facebook:   / matt.levere   Also, check out my website! https://www.mattthebutcherdmv.com * * -Matt the Butcher ------- PRODUCT LINKS: KitchenAid 5 Quart Artisan Series Stand Mixer: https://amzn.to/348WRXl 8 Quart Crock-Pot Slow Cooker: https://amzn.to/3ay7qVg Le Creuset Enameled Cast-Iron 4x12 ⅔ Inch Pate Terrine: https://amzn.to/346j4pa