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Anthony Bourdain’s Les Halles Cookbook, revision by James R. Kirkley, IV
- 2 pounds, pork belly – cut into 2-inch cubes
- 1 pound, pork shoulder – cut into 2-inch cubes
- 1 pound, pork fat – cut into thin slices
- 4 cups, water
- 1 bouquet garni
- 1 teaspoon, salt
- pinch, black pepper
- 3/4 cup, Vouvray/dry white wine
Place pork belly, pork fat, and shoulder in a heavy flat-bottomed pot.
Add the water and the bouquet garni
Cook over low heat, stirring occasionally for 6 hours (good use of slow cooker)
Stir in the salt, pepper and Vouvray
Continue cooking for approximately 1 hour
Remove from heat and discard the bouquet garni
Once the meat is cool enough to handle also discard any pork fat pieces, shred further is necessary
Remember to preserve the natural filament, you want shreds not mush.
While still warm, pack into a terrine and wrap in plastic wrap (think air-tight)
Place in the refrigerator and let it sit for 3 days before serving. (Once wrapped, do not unwrap).
Serve warm or room-temperature (warm at 250 degrees for 45 minutes) (I prefer warm).
Serve with a crusty bread.