Ham Hock Rillette

Preparation info
  • Makes


    • Difficulty


Appears in
Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

A rillette is shredded meat moistened with fat and liquid. The texture of rillette ranges from pâté to tuna salad to pulled pork. It’s extremely versatile—it can adorn a charcuterie plate or a salad, it can be folded into pasta, it can elevate hot or cold sandwiches. Rillette is often made with pork or duck, but any slow-cooked meat may be subject to rillettification. I like to use ham hocks because they furnish three valuable qualities in one inexpensive meat-bundle: smokiness, sumptuousne