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by lizamelia on January 31st, 2009

lizamelia

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I'm cooking pork rillettes w/ pork belly and pork spareribs. Recipe calls for 4 hours in 300 degree oven, but I'm short on time. Could I take it out after 3 hours, put in fridge, then cook for another hour or two later? Or is that a bad idea?

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Answers. 2 helpful answers below.

  • by noraken2 on February 7th, 2009

    noraken2

    Like answer above - bacteria would likely become an issue. Not a good idea.

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  • by aninnocentbystander on February 7th, 2009

    aninnocentbystander

    I wouldn't recommend it. It would take a long time to cool down and bacteria could become an issue.

    Rillettes need low steady heat so the meat stays moist and the gelatin dissolves properly. This might sound like an odd recommendation, but do you have a slow cooker that you could put everything in? You could continue to cook the pork low, slow and steady while you attend to other things.

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You're reading I'm cooking pork rillettes w/ pork belly and pork spareribs. Recipe calls for 4 hours in 300 degree oven, but I'm short on time. Could I take it out after 3 hours, put in fridge, then cook for another hour or two later? Or is that a bad idea?

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