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Pork Rillette Tartine

Chairman’s Reserve® Meats pork cushion & belly rillette, arcade cold brew, pickled green strawberries, and bacon crunch.

by Chef Ronnie Tucci


This recipe was made in partnership with Tyson Fresh Meats Foodservice.



Cold Brew Braised Pork

INGREDIENTS

  • 2 lbs. Pork Belly, skin off
  • 1 lb. Chairman’s Reserve® Meats Pork Cushion
  • 1 cup Cold Brewed Coffee
  • 2 cups Chicken Stock
  • 1/2 cup Apple Juice
  • 6 ea. Garlic cloves
  • 2 ea. Sprigs of Thyme
  • 1 ea. Bay Leaf, dried
  • 10 ea. Black Peppercorns, whole

METHOD

  1. Combine all ingredients into a braising dish and cover with a lid.
  2. Place in oven and cook at 325°f for 2 hours or until pork is tender and falling apart.
  3. Remove pork from braising liquid and let cook slightly.
  4. Rough chop/shred cooked pork leaving some larger pieces.

Pork Rillette

INGREDIENTS

  • Braised Pork
  • 2 oz. Butter, room temperature
  • 2 tbsp. Whole grain mustard
  • 2 tbsp. Shallot, finely chopped
  • 2 tbsp. Chive, finely chopped
  • 1 ea. Lemon, zested
  • 1/2 ea. Lemon, juiced
  • tt. Sherry vinegar
  • tt. Kosher salt
  • tt. Black pepper

METHOD

  1. Combine all ingredients in the bowl of a mixer or mix by hand.
  2. Mix thoroughly until all ingredients are well combined.
  3. Taste and season accordingly.

Bacon Bits

INGREDIENTS

  • 2 oz. Butter
  • 3 oz. Bacon fat
  • 10 tbsp. Non-fat milk solids

METHOD

  1. Melt butter and bacon fat in a pot over medium heat until starting to brown.
  2. Add in milk solids and whisk continually until the mix is golden brown.
  3. Strain over a fine mesh strainer.

To Assemble

METHOD

  1. Toast a slice of sourdough on a griddle with a little butter.
  2. Spread the rillette across the toast.
  3. Top with pickled green strawberries and/or pickled veggies.
  4. Sprinkle bacon bits over the top of the rillette.