Pork shoulder

Name: Pork shoulder (Rillette with borlotti beans)
Yield: Makes 4
Ingredients: 200 ml double cream; 1 smoked eel; 1 L chicken stock; 100 g borlotti beans; 200 ml smoked eel stock; 1 tbsp olive oil; 60 g organic egg yolk; Kosher salt & smoked paprika; Kosher salt & smoked paprika; 2 garlic cloves; 1 shallot, finely sliced; 20 g butter; 200 ml white wine; 1 onion, halved; 1 carrot, halved; 2 celery stalks, chopped; 2 sprigs thyme; 1 pork shoulder (400 g for this recipe); Rock salt, garlic, thyme; Rock salt, garlic, thyme; 100 g peeled pearl onion, cut in half; Kosher salt & pepper; 200 g 00 flour; 50 ml apple cider; 3 bunches taragon; Rock salt, garlic, thyme; Kosher salt & pepper; 1 large egg

Rillette with borlotti beans

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Pork rillette

1 pork shoulder (400 g for this recipe)
Rock salt, garlic, thyme

Starter

Method

Pork rillette

Cover shoulder with rock salt, garlic and thyme. Refrigerate for 4 hours, then discard the salt, garlic and thyme. Place on a tray and cover with cling film and foil. Put in a combo oven at 97 C with full humidity and fan no.3 for 8 hours (or in a fan oven with a baking tray of water to provide humidity, cooking overnight at 90 C). In a large