The rillettes were enhanced by cooking the pork in fat along with some of their Thrash Metal Farmhouse Ale, a Belgian-style strong pale ale. The depth of flavor that the beer helped develop was quite nice, it added some nice fruitiness to the dish along with a great balance from the alcohol. Once the rillettes were made I pressed them into mini terrines with foie gras.
We served with with some wonton crackers (just wonton skins baked on a cookie sheet with a touch of cooking spray), montechevre cheese and some zante currants soaked in their Black Metal Farmhouse Imperial Stout. The flavors of the currants with the stout is quite a good match, the dark rich dried fruit taste from the currants pair up nicely with the roasted and chocolate flavors in the beer. Get that in a bite with the rillettes and you have a match made in heaven.
Thrash Metal Pork Rillettes:
4 lbs. Boneless Pork Shoulder
2 lbs. rendered pure white pork fat (or lard will do the trick in a pinch)
2 tbls. Tellicherry Peppercorns
5 whole garlic cloves
1/2 red onion - roughly chopped
1 cup Belgian Strong Pale Ale
2 tbs. minced onion
1 tbs. minced garlic
salt and pepper
Black Metal Currants:1 cup dried Zante Currants
2 cups Imperial Stout
Combine and allow to soak over night.