Риет из свинины (Helen Rennie)

The Best Way to Cook Pork (Confit and Rillettes) 00:00 Intro 00:45 Choosing the Pork Shoulder 01:17 Pork Shoulder Cooking Methods Overview 01:55 Braising Method () 03:05 Slow-Roasting Method 04:14 Confit Method 06:00 RECIPE STARTS HERE (Curing the Pork) 08:55 Cooking the Pork 10:51 Straining the Pork 11:51 Making Rillettes 13:20 Storing and Serving Rillettes Chef John’s video that inspired this dish: ============= CORRECTIONS: The salt amount I use in this video is very conservative. For a more intense flavor, use 1% of salt, not 0.8%. If you are making rillettes, you might want to add more salt during the final shredding and mixing with fat stage since cold things need more salt than hot. When you taste it in the warm state before dividing into jars, it should be slightly over-salted. Note that the pork shoulder I work with comes with a huge fat cap. If yours doesn’t, you’ll eit