Grilled rillette
Smoky pork rillette as a tender and tasty sandwich topping on crispy tortillas with pickled celery. The recipe states that the pork should be smoked over live fire, but you can skip that step if you only have access to a regular kitchen. Paprika also gives a smoky hint to the dish.
Ingredients
Number of portions
How to prepare
Cut the skin from the pork belly and place it on a preheated grill with lid. Add some pieces of soaked birch or apple wood with the coal. Smoke the meat for 1 hour on a low heat at about 130-150°C. Dice the meat when it is smoked (size does not matter) and place in an oven baking tray. Add all ingredients except the smoked paprika and salt and cover with aluminium foil. Cook at 150° C for 4 hours,
When the pork is very tender and separate, remove the bay leaves and part of the liquid. Add the smoked paprika powder and mix the meat with some of the liquid into a thick spreadable topping. The fat is important for the taste, and the texture. Add salt and pepper to taste.
Press the mixture into small jars or ramekins and press firmly so no air pockets remain. Store in a refrigerator but allow to stand at room temperature for about 10 minutes before serving.
Mix sugar and vinegar in a jar. Peel the celery stalks and cut them into 5 mm thick slices sideways. Add the celery slices to the sugar and vinegar mix and allow to rest in the fridge for at least a couple of hours.
Brush the tortillas with olive oil and sprinkle over rosemary and smoked paprika powder. Heat the oven to 175°C. Place the bread on a baking sheet and fry in the oven for about 10 minutes until crispy and golden brown.
Serve the rillette directly from the can with the crispy spiced bread, pickled celery and radishes.
Recipe categories
Food