Rillettes

Name: Rillettes
Cook time: 300 min
Total time: 300 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 kg Pork Shoulder, Well-marbled, cut into large chunks; 500g Pork Belly, Skin removed, cut into large chunks; 200g Pork Back Fat, or Pork Lard (for cooking); 22g Sea Salt, fine; 1 tsp Pepper (Black), freshly ground; 4 cloves of Garlic, crushed; 2 leaves of Bay Leaf; 4 sprigs of Thyme; 250ml Water; 150g Pork Lard, melted (for sealing/potting); 1 Baguette, sliced; 12 Cornichons

Rich, silky pork rillettes are a classic French spread: slow-cooked cubes of pork simmered until they fall apart, shredded and folded back into their own seasoned fat for an indulgent, spreadable pâté. Spoon onto crusty bread with tart cornichons for a perfect appetizer or snack that’s rustic, deeply savory and utterly comforting.

Rich, silky pork rillettes are a classic French spread: slow-cooked cubes of pork simmered until they fall apart, shredded and fol... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.3

Time

5 hrs

Price

1,98 €

Calories

978 kcal

meal prep

high protein

low carb

keto

Method

Cut the pork

Cut the Pork Shoulder, Pork Belly, and Pork Back Fat into large chunks, about 2 inches across. Crush the Garlic with the flat side of a knife so it splits and smells fragrant, then set it aside.

Season the pot

Put the meat in a heavy lidded pot or Dutch oven with the Sea Salt, Pepper, crushed garlic, Bay Leaves, and Thyme. Pour in the Water so it comes about halfway up the meat, and stir once to coat everything evenly.

Simmer slowly

Set the pot over medium-low heat and bring it to the gentlest simmer. Cover with the lid slightly ajar and cook for 3 hours, turning the pieces now and then, until the pork is completely tender and the fat has rendered out into the pot. If the pot starts to look dry before the pork is tender, add a small splash more water.

Drain the pork

Lift the pork out with a slotted spoon and let it drain briefly. Discard the bay leaves and thyme stems, but keep the rendered fat and cooking juices close by.

Shred the pork

While the meat is still warm, pull it apart with two forks or your fingers into fine shreds. Work through any very tough bits so the texture stays soft and spreadable.

Mix the rillettes

Stir the shredded pork with enough of the rendered fat and cooking juices to make a glossy, cohesive mixture that mounds on a spoon. Add the liquid gradually so the rillettes stay rich and moist without turning greasy or soupy.

Pack and seal

Spoon the rillettes into small pots or jars and press them down firmly to remove air pockets. Pour the melted Pork Lard over the top to make a thin, even seal, then chill for 1 hour or until the surface is opaque and set.

Serve the rillettes

If the pots are very cold, let them sit out briefly so they spread easily, then serve with the Baguette and Cornichons. Spread the pork thickly on the bread and add a cornichon on the side for a sharp, briny bite.