Description
Homemade Chorizo Rillettes are a rich and savory appetizer spread, perfect for entertaining. This recipe combines the spicy depth of chorizo with the creamy texture of rillettes, offering a unique and delicious option for your next gathering.
Ingredients
Scale
- 500g fresh chorizo, casings removed
- 200g pork belly, skin removed, cut into 1-inch cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 250ml dry white wine
- 250ml chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large, heavy-bottomed pot or Dutch oven, combine the chorizo and pork belly. Cook over medium heat, stirring occasionally, until the meats are browned and have rendered some fat, about 10-15 minutes.
- Drain off most of the rendered fat, leaving about 2 tablespoons in the pot.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the white wine and chicken broth. Add the bay leaves and dried thyme. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours, or until the meat is very tender and easily shreds. Stir occasionally to prevent sticking.
- Once the meat is tender, remove the bay leaves. Using two forks, shred the meat directly in the pot, incorporating it with the remaining liquid and fat. Continue shredding until the mixture has a coarse, spreadable consistency.
- Season with salt and freshly ground black pepper to taste.
- Spoon the rillettes into sterilized jars or an airtight container. Press down to remove any air pockets and ensure the rillettes are submerged in their own fat. This helps with preservation.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the rillettes to firm up.
- Serve chilled or at room temperature with crusty bread, crackers, or cornichons.
Notes
- Ensure the chorizo is fresh and of good quality for best flavor.
- The rillettes can be stored in the refrigerator for up to 1 week.
- For a smoother texture, you can briefly pulse a portion of the mixture in a food processor, but avoid over-processing to maintain some texture.
- Adjust the amount of salt and pepper according to your preference.
- Using a lid during simmering helps to retain moisture and keep the meat tender.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 50g
- Calories: 280
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chorizo, rillettes, appetizer, spread, pork, French, party food, savory, homemade