Chef Larissa Popa: Pork Rillettes

Chef Larissa Popa will be on display cooking Whole Hog-Nose to Tail. 

Happening at the Menagerie, tickets will be $50 per person on July 18th at 6 p.m. You can call 248-648-1505 for ticket information.

Chef Larissa was raised in a Romanian, Hungarian and German household where Eastern European cooking is second nature to her.

Come on down to the Menagerie and try it out!

Click here for more information.

Below are the ingredients for the prepared food presented by the Chef herself:


Pork Rillettes

3 pounds skinless, boneless pork shoulder (Boston butt) cut into 1" chunks
4 sprigs thyme ,3 bay leaves, 2 sprigs of parsley, 4 garlic cloves tied up in cheese cloth as a sachet 

Pork, chicken or vegetable stock enough to cover meat 
Kosher salt
1 tsp. Black or white pepper
1 tsp. Mustard powder 
1 tsp. Fresh Dijon mustard
1/2 tsp. Freshly ground nutmeg
1 tsp. Garlic powder
1 tsp. Onion powder 

Toasted bread or crackers (for serving)

Special Equipment

Stand mixer with paddle attachment 
Jars for serving 


Preheat oven to 275°. Place pork in an oven safe pot with enough stock to just cover meat. Add sachet of spices.  Cover and braise, stirring occasionally, until meat is falling-apart tender, 3-4 hours if not more.  Remove from oven, remove sachet and discard and let meat rest until cool enough to handle.
Using a slotted spoon, transfer meat to a stand mixer bowl and reserve liquids. Shred meat with the paddle attachment paddling on low speed at first.  Pour about half cup liquid and paddle meat, the mixture should look and feel almost pasty the mixture should be spreadable at room temp. Add additional liquid if necessary. Season with salt, nutmeg, pepper, dry and fresh mustard, garlic and onion powder to desired taste ( may add more or less seasoning).  Taste and adjust as necessary (err on the side of too salty-dishes need extra salt when served cold).
Pack rillette mixture into jars, pushing out any air bubbles. Top each with a few spoonfuls of reserved fat and chill until set, at least 2 hours.
Serve with toasted bread or crackers. Rillettes can be made 1 week ahead; cover and chill. Let sit at room temperature 1-2 hours before serving.