- 2 pounds pork belly, cut into 2-inch cubes
- 1 pound pork shoulder, cut into 2-inch cubes
- 4 cups water
- 1 Bouquet Garni (http://www.marthastewart.com/259216/bouquet-garni)
- 1 teaspoon salt
- Pinch of black pepper
- 1 pound pork fat, cut into thin slices
- Place the pork belly and shoulder in the heavy-bottomed pot. Add water and bouquet garni and cook over low heat, stirring occasionally. After 6 hours, stir in salt and pepper and remove from heat. Discard bouquet garni.
- Once meat is cool enough to handle, transfer it to the mixing bowl; using a fork, shred the meat, taking care to preserve the natural filament -- meaning you want shreds, not mush. Feel free to shovel a little still-warm pork into your face. C'mon, you know you want to.
- Next, divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit, then wrap each container in plastic wrap. Place in the refrigerator and allow to sit for 3 days before serving. This is the hardest part -- just know that it only gets better as those flavors marry up in the fridge.
- To serve: Scoop some out, form it into a vaguely artful shape (with a metal ring for instance), and garnish with toasted baguette rounds and cornichons. Left covered, rillettes will keep in the refrigerator for up to a month.
"Just shape into an attractive round or square, comb the top with a fork, and dig in", chef Anthony Bourdain says. "Smeared on toasted baguette croutons and enjoyed with cocktails, or served as an appetizer, it sets the tone for an enjoyable, eat-with-your-hands-and-have-a-good-time kind of evening."