Enjoy drinking at home with these "easy recipes for your home izakaya" directly from the Tsuji Culinary Institute Group! The second installment is "Pork Rillettes," a long-lasting snack that pairs perfectly with wine. Anyone can make it easily and deliciously, so give it a try today!

HOW TO MAKE
"Pork Rillettes"

■Ingredients

《Pork Rillettes (500g)》
・Pork Shoulder (chunk)…350g
・Bacon (chunk)…50g
・Lard…100g
・Onion…50g
・Carrot…30g
・Celery…10g
・Garlic…1 clove・100ml white wine
・1 teaspoon soup stock
・1 tablespoon green pepper
・1/2 tablespoon cognac
・Salt and pepper

■ Directions

1. Cut the pork and bacon into 2cm cubes and season with salt and pepper.



② Melt an appropriate amount of the lard in a pot, arrange the pork shoulder and brown the surface. Once browned, add the bacon and fry lightly.



③ Add the vegetables and white wine at the same time and bring to a boil.

【Tip】It is a good idea to add the vegetables in large chunks so that they are easier to remove later. After adding the white wine, you would normally bring it to a simmer, but this time, the liquid used for simmering will be white wine, so just bring it to a boil to lightly remove the alcohol.



④ Add all of the remaining lard and soup base and mix lightly, then cover the pot and simmer over low heat to prevent burning. Open the lid occasionally and stir, and simmer until the meat is tender. The recommended simmering time is about 30 to 45 minutes.

[Tip] If the liquid evaporates while simmering and it looks like it may burn, add a small amount of water.



⑤The photo above is a guide. Once simmered until it has taken on this color, proceed to step ⑥.



⑥Separate the meat, vegetables and broth (mostly fat).



⑦Use a food processor (if you don't have one, you can use the back of a fork!) to crush the meat and bacon to your desired coarseness.



⑧Transfer to a bowl and add the cooking liquid (fat), roughly chopped green pepper, and cognac, and mix well. Place over ice to cool and season with salt.



9. Place in a container of your choice (one with a lid is best), pour melted butter or lard over the top, and chill in the refrigerator overnight to harden.

[Tip] If you're eating it the next day, you don't need to pour butter or lard on top. The butter or lard is there to insulate the meat from air and improve shelf life.


In this third installment, we'll introduce olives and mushrooms in oil, a classic wine snack at bars and bistros. Expand your repertoire and enjoy drinking at home even more!


>>For more recipes recommended for the stay-at-home period, click here