Salvage Suggestions?

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Joined Jun 9, 2010
I just completed my second attempt at rillettes de Tours and still came up short.  I think I need to increase my fat to lean ratio a bit (not much, perhaps an eight of a pound)Session data and to take it off the heat a little sooner (I cooked all of the liquid out of the saucepan, and the rillettes came out a bit on the dry side). 

In any case, I've got something on the order of 3 pounds of well cooked, shredded, salty pork and have no idea what I'm going to do with it.  I really don't like the idea of just throwing it away, but I can't really come up with anything to make use of the stuff.  If anyone has any ideas on how to salvage at least some of it for some purpose, please let me know!  Thanks!
 
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Joined Apr 3, 2008
add potatoes for a hash? omelet filling,  tostadas, taquitos or burritos.
 
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Joined Jun 9, 2010
I hadn't thought about a filling at all... It might even work in a quiche.  Thanks very much for the suggestion!Session data
 
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Joined Oct 9, 2008
A little late, but... taco filling? Seriously: just fry it until browning.

For the rillettes, check out Michael Ruhlman and Brian Polcyn's Charcuterie. They've got some rather good recipes for rillettes.
 
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