Pork Rillette Paired with our Syrah

Updated: Apr 1

As our vine whisperer, Ann Kraemer says, "Fat and tannins? Oh my!" We recently did a video of the five flight of wines we offer at our tasting room in Sutter Creek, which inspired Ann to quickly share a plate of pork rillette that she just happened to have sitting in our tasting room kitchen. We paired it with our 2013 Syrah - and just after one sip and taste - it would be a sin to not share this beautiful pairing with you.



Ingredients


  • Two pounds skinless, boneless pork shoulder (Boston butt), cut into 1" chunks

  • One pound pork belly, skin removed and reserved, meat cut into 1" pieces

  • Four sprigs thyme

  • Three Bay leaves

  • Kosher salt

  • Freshly ground nutmeg

  • Fresh lemon juice

  • Toasted bread or crackers (for serving)


Directions


Step 1 Preheat oven to 275°. Place pork shoulder and belly and skin in a large saucepan. Tuck in thyme and bay leaves and add ½ cup water. Cover and braise, stirring occasionally, until meat is falling-apart tender and fat is soft, 2 ½–3 hours. Remove from oven, pluck out thyme and bay leaves and let meat rest until cool enough to handle.


Step 2 Using a slotted spoon, transfer meat and skin to a large bowl; pour fat and any cooking liquid in pot into a heatproof measuring cup (you should have about 1 cup).


Step 3 Shred meat with a potato masher; do not hold back. Pour in ¾ cup fat and mash meat a little bit more—mixture should look and feel almost pasty (but in a good way). Season with salt, nutmeg, and a splash of lemon juice, which will temper the richness of the meat. Taste and adjust as necessary (err on the side of too salty—it will mellow as it cools).


Step 4 Pack rillette mixture into jars, pushing out any air bubbles. Top each with a few spoonfuls of reserved fat and chill until set, at least 2 hours.


Step 5 Serve with bread or crackers.


Step 6 Do ahead: Rillette can be made 1 week ahead; cover and chill. Let sit at room temperature 2 hours before serving. Ann also strongly recommends to shake a good amount of pepper on top!


Pair it with our Syrah for additional love...




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51 Hanford Street | Sutter Creek, CA  95685

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