2 hours, 45 minutes, plus 3 days marinating time and 1 to 3 days chilling time
14 ( 1/4 -cup) servings
From Suzanne Goin of A.O.C. Pork fat back and belly are available at Asian markets and through quality butchers; pork shoulder is widely available. Start the recipe at least four days before you plan to serve.
1/2 pound pork fat back, cut into 1/4 -inch dice
1 pound pork shoulder, cut into 1-inch dice
1 pound pork belly, cut into 1-inch dice
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon thyme leaves
1 bay leaf, coarsely torn
1 cup diced onion
2/3 cup minced shallots
2/3 cup dry white wine
1. In a large,
nonreactive baking dish, place the diced pork fat back, shoulder and belly in separate mounds and sprinkle each evenly with the salt, a pinch of pepper, the bay leaf and thyme. Massage the seasoning into each separate mound with your hands, then cover and refrigerate for 3 days.
2. In a medium
nonreactive pot, add half the seasoned pork fat and cook over low heat until the fat is melted. Add the remaining pork and cook, stirring often, until the meat is tender, about 1 1/2 hours. Add the onion and shallots and continue to cook until translucent, about 15 minutes. Add the wine and increase the heat so the mixture just simmers. Cook until the wine has evaporated and the meat shreds easily, 20 to 30 minutes.
3. Strain the fat
from the pork and set both aside until cool enough to handle. Shred the meat with your fingers into a large mixing bowl. Season additionally, if desired. Stir, adding additional fat as needed, until the meat achieves a spreadable consistency.
4. Pack the pork
in a terrine or nonreactive loaf pan. Lightly cover it with plastic wrap. Place a board or book that will fit inside the pan and weight this down with something heavy, such as a couple of cans or a brick. Refrigerate overnight or longer (Goin recommends 3 days) before serving. Serve at room temperature with coarsely ground black pepper.