So I'm making rillettes for the first time and I'm using Bourdain's recipe.
2 lb belly and a pound of shoulder in 4 cups of water.
I've had it on the stove top simmering for 5 hours now (recipe calls for 6) and the meat is still really tough and the fat is still connected to the belly , it hasn't rendered at all yet.
Let's say it does get nice and soft in the next hour, do I shred the fat from the belly with the pork? It's very thick still and I don't see that tasting too good.
I'm lost and this is for a Halloween party on Thursday! Any tips or advice would be much appreciated!
Thanks in advance! Long time lurker first time poster :)