In Delia's recipe for Rillette of Pork.....
Asked on 9 Sep 2016 by Sandy Ewart
In Delia's recipe for Rillette of Pork, one of the final instructions is "remove the jelly from the bowl of fat, melt it gently and pour it over the rillettes". However, simply using Pork Belly means there are no bones, so how can we get any jelly at the end of the cooking (and liquid cooling) process? I seem to end up simply with fat and no jelly.
Thanks
Sandy
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Hello Sandy,
The wine and the juices from the meat combine to form a jelly during the long slow cooking time.
It might be that you are not covering it well enough or that your oven is a little high and the liquid is evaporating? If you are using a fan oven you should cook it at 120 degrees.
I hope that helps.
Kind regards
Lindsey
Thanks Lindsey
yes, I have managed to get the jelly once - and probably I am cooking at a higher temperature. It is much easier to succeed re the jelly with the Rillettes of Duck (which I shall do tomorrow). But I enjoy both anyway so won't give up!