Fennel Pollen Pork Rillete


The sweetness from the membrillo, the hint of salt from the bacon and the perfect acid pop from the whole grain mustard balances the pork rillete perfectly with our Proprietary Red.

2 lbs pork shoulder
½ lb bacon
1 ½ Tbsp ground coriander seed
¾ tsp fennel pollen
2 Tbsp salt
1 tsp black pepper
2 qts chicken stock
2 Tbsp thyme, chopped
1 baguette
¼ cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 block membrillo
1 jar whole grain mustard
1 ¼ cup Round Pond Estate Rosemary Infused Olive Oil
1 bunch chervil

Cut pork shoulder into 2” cubes and season with salt, pepper, coriander and fennel pollen. Sear pork in a hot dutch oven pan. Once all of the pork is seared, add the bacon and cover with chicken stock. Cook on low heat for 2 to 3 hours or until the pork is shredable with a fork. Pull out the pork and shred. While you’re shredding, reduce the liquid in the pan by half. Once the liquid is reduced, slowly start adding it to the shredded pork until the pork is a spreadable consistency. Refrigerate until completely cool.

Meanwhile, cut the baguette into slices to make crostini, about ¼” thick. Toss with Italian Varietal Olive Oil, salt and pepper, then bake in a 375* oven until golden brown and crispy.

To assemble, spread ¼ tsp of mustard on the crostini and then place a teaspoon of the pork rillettes on top. Cover the rillette with a thin strip of membrillo and top with a sprig of chervil and a few drops of Rosemary Infused Olive Oil.

Makes 30 pieces

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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