Gorton is pretty much what we call rillettes in France but Gorton has not a layer of fluffy fat on the top like rillettes have.the recipe is easy , it takes a while to cook the meat, but do not involve a lot of preparation
Ingredients
3lbs pork . Boston Butt is fine.
A piece of pork fat (if the meat is not fat enough)2 chopped onions
2 bay leaves
1 tsp nutmeg.
1 tsp clove
salt and pepper.
instructions
put the meat in a big pot
cover with water
add the other ingredients.
cook about 3 hours or till the meat completely fall apart.
let the meat cool and strain the liquid.
Do not throw the liquid away you may have to had a little bit to the Gorton)
shred the meat
chop the meat in a food processor ( I do not over chop the meat . I want to keep the shred consistency.)
put in containers you may put a little fat on the top to make it more creamy , like for rillettes.
the Gorton can be kept in the refrigerator 4 or 5 days and ever I never froze it before, it can be done.
I eat Gorton on a slice of country bread, with a little mayonnaise and mustard. and I like to accompany it with cornichons.
miam miam . Bon appetit.
printable recipe
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