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Zinc Restaurant Chef Omar Recipe: Smoked Pork Hock Rillettes

I have more Alberta Pork love from this year’s FEASTival of Fine Chefs with a recipe from Chef Omar.The four-course dinner prepared by some of the finest and most creative chefs Edmonton means chefs have to think outside (or inside) the box to come up with creative menus. Prior to this 25th anniversary event, hosted by the Alberta Food Processors Association, each participating chef and restaurant was handed a different mystery box of goods containing locally sourced ingredients including proteins such as Alberta Pork.

This year Chef David Omar of Zinc Restaurant started the evening off with a Smoked Pork Hock Rillette appetizer
liquid and reduce with seasonings below:

3 whole peeled garlic cloves
Pinch crushed chilis
1/8 tsp allspice
¼ tsp whole coriander
¼ tsp whole mustard seeds
10 sprigs fresh thyme
2 bay leaf
¼ tsp whole black peppercorns

Reduce to ¼ original volume and strain through new cheesecloth. Reserve hot for use.

4 oz thin sliced shallots
1/8 lb butter
Pinch black pepper

Sweat shallots in sauté pan until tender. Add shredded pork hock and cook to soft. Add pork stock reduction and cook until liquid is reduced by another ¼.Portion into eight 2 oz jars. Press into jar to remove air pockets and smooth top surface flat.

1/8 lb butter
1 tbsp chopped parsley

Melt butter in sauté pan until just brown on edges, fold in parsley and spoon on top of jarred meat immediately.

Serve with mustard, pickles, relish and crostini. Enjoy