Pork Lentil Rillette

Servings: Yields 10 oz (310 g)

Recipe by

Chef Ron Desantis , Culinary Institute of America

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Ingredients

Directions

Nutrition

Ingredients

2 fl oz (56 mL) chicken stock

6 oz (170 g) pork shoulder or butt, cubed

1/2 tsp (2 mL) ground coriander

1/4 tsp (1 mL) crushed red pepper

1/2 tsp (2 mL) dried thyme

1/2 oz (15 g) fresh garlic coarsely chopped

1/2 tsp (2 mL) kosher salt

3 oz (90 g) red lentil puree

Directions

Combine chicken stock, pork, coriander, red pepper, thyme, garlic, and salt together and simmer, covered, until pork is very tender.
Add cooked lentils to pork and heat thoroughly. Place all ingredients into mixing bowl with paddle attachment. Mix until fairly smooth consistency. Adjust seasoning with salt.
Store in ramekins.

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Chef Ron Desantis , Culinary Institute of America

Pork Lentil Rillette

Servings: Yields 10 oz (310 g)

Chef Ron Desantis , Culinary Institute of America

Ingredients

Directions

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