- Serves 6
- Cakebread Cellars Culinary Team
- Pairs well with:
- Pinot Noir, Annahala Ranch Anderson Valley
This delicious appetizer is a perfect pairing to any of our Anderson Valley Pinot Noirs.
3 lbs. pork shoulder
2 tsp. salt
1 tsp. fresh thyme, picked
1 ½ tsp. smoked paprika
½ tsp. fennel seed, crushed
½ tsp. freshly ground black pepper
4 cloves garlic, smashed
2 sprigs rosemary
6 c. fresh lard
2 lbs. peaches
½ bottle white wine
1 c. sugar
2 T. mustard seed
1 T. ground mustard
¼ c. apple cider vinegar
2 tsp. mustard oil
1 tsp. salt
To make the pork rillettes, dice the pork into 2 inch cubes and place in casserole dish. Season with the salt, smoked paprika, fennel, thyme and ground black pepper. Add the smashed garlic cloves and the rosemary to the dish and cover with plastic wrap. Refrigerate overnight.
The next day, preheat the oven to 275°F. Remove the pork from the refrigerator and melt the lard in a deep pan. Add the pork along with the garlic cloves and bring to a low simmer. Set in the middle of the oven and cook until the pork is tender, about 2 -2 ½ hours. Remove from the oven and allow the meat to cool to room temperature in the fat. Remove the meat and strain the fat into a clear container. Collect any juices at the bottom of the container by pouring off the fat into a separate container. Place the pork in the work bowl of a stand mixer. With the paddle attachment on medium, mix until the pork is uniformly shredded. Add any meat juices to the pork along with a ½ cup of lard. Blend until smooth. Taste and adjust the seasoning with salt and pepper.
To make the mostarda, peel the peaches and remove the pits. Dice into 1 inch pieces and set aside. In a medium size saucepan, combine the white wine, sugar and mustard seeds. Bring to a boil and reduce to a syrup. Whisk together the apple cider vinegar and mustard powder. Add to the pan along with the diced peaches. Bring back to a simmer and cook just until the peaches soften. Do not overcook to the point that the peaches have completely broken down. Remove from the heat and stir in the mustard oil and the salt. Allow to cool and store in the refrigerator until ready to serve.
To serve, thickly spread the rillettes on slices of baguette and top with a spoonful of the peach mostarda.
Enjoy with a glass of Cakebread Cellars Two Creeks Annahala Ranch, Anderson Valley.