Pork Rillette
Ingredients:
1
lb
Leftover chopped roast pork
1
ts
Chopped parsley
1/4
ts
Grated nutmeg
1/4
c
Chicken stock
1/3
c
Mined onion
1/4
ts
Powdered mace
Salt and pepper
1/8
lb
Butter softened optional
3
tb
Melted butter
Method:
Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 minutes to heat through and blend flavors.
Pour contents of the pot into the bowl of your food processor and process - using a pulsing action.
Do not puree.
If the pork roast had a fair amount of fat, the butter may not be necessary - use your own judgment.
If butter seems needed because the pork is very lean, stir in the softened butter at this point.
Pour into 3-4 small crocks.
Refrigerate to cool.
Melt butter and pour a thin layer over the top of rillette in each crock.
Refrigerate until butter sets.