Pork Rillettes Hash with Hot Brown Sauce
Pork Rillettes (confit pork shoulder) doesn't just have to be for spreading on toast, this is a very quick dish and is surprisingly filling for the amount made.
Beer Pairing - Beavertown & Firestone Walker, West Side Beavo
This recipe was put together & photographed by our friend Kevin Chevis (chef extraordinaire).
- A tub of Block & Bottle Pork Rillettes
- 1 large Maris Piper potato
- 4 mushrooms diced
- Half a small white Onion finely diced
- A handful of shredded cabbage
- Instant gravy
- Beef stock pot (optional)
- 1 tablespoon of HP sauce
- Peel and dice the potato as evenly as possible. Cook in a pan of boiling water, for approximately 6-8 minutes.
- Steam or boil the cabbage.
- While the potato and cabbage are cooking, make 200ml of good quality instant gravy (if you want to add depth to the gravy add half a beef stock pot). When ready add one tablespoon of HP sauce, and allow to slowly simmer for 5 minutes.
- Dice the mushrooms and onions (finely diced).
Once the potatoes are soft and drained, and the cabbage is cooked and your mushrooms and onion are diced and your sauce is made, you are ready to put the dish together.
- In the microwave heat the tub of pork rillettes until the pork fat melts. Drain the melted fat into a hot sauce pan, make sure to leave the pork pieces inside the tub.
- Add the potatoes, onion and mushrooms to the pan and cook in the pork fat until golden. Add the pork from the tub to the pan and combine well. Finally, fold the cabbage through the mix until heated through.
- Plate up and drizzle the brown sauce around the plate.