Pork Rillettes

Pork Rillettes. A classic French dish that is easy to make, makes a great gift, is very cheap to make and lasts 6 weeks in the fridge if it's unopened.
Rillettes of Pork. If you are thinking about a last minute Christmas gift when visiting which won't break the bank this is a great recipe. If you are unfamiliar with rillettes they are basically a dish of slow cooked pork or poultry in it's own fat to make a tasty, unctuous spread.  My French friends give these as gifts and often have them at a meal. Perhaps it's a bit like pulled pork in a jar but much more classy and easier to make than a pâté! Pork seems to be the cheapest meat here in France and for this recipe I buy chunks of off cuts of belly pork. You need the fat in the meat for the cooking process but the finished product is not greasy so don't be put off. Start by placing slices of belly pork (or shoulder) in a large lidded saucepan with lard, garlic, fresh thyme and seasoning. Pork Rillettes. A classic French dish that is easy to make, makes a great gift, is very cheap to make and lasts 6 weeks in the fridge if it's unopened. Heat slowly until the lard has dissolved and then cover and cook covered for 3 hours, stirring occasionally, as it can stick. Remove the lid and cook for a further hour or until the pork is very soft. Pork Rillettes. A classic French dish that is easy to make, makes a great gift, is very cheap to make and lasts 6 weeks in the fridge if it's unopened. Drain the meat in a colander over a large bowl, reserving the liquid. Remove the thyme and any lumps of fat leftover. Use two forks to shred the meat. Pork Rillettes. A classic French dish that is easy to make, makes a great gift, is very cheap to make and lasts 6 weeks in the fridge if it's unopened. Put the rillettes back into a clean saucepan with the reserved juices from straining and heat for a few minutes until everything is mixed. Pack the rillettes into sterilized jars and leave to cool and then pour over a layer of melted lard to seal before securing the lid. Serve with crusty bread and apple chutney or give as gifts. The rillettes will keep for 6 weeks in the fridge or freeze in a plastic container. What's your favourite thing to spread on crusty bread? This is definitely mine.
Pork Rillettes
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Ingredients
  1. 1.5 kg pork belly or shoulder, sliced
  2. 150g lard
  3. 3 cloves of garlic, crushed
  4. 2 sprigs fresh thyme
  5. 2 tsp salt
  6. 1 tsp black pepper
  7. About 100g lard for sealing
  8. About 6 medioum preserving jars/jam jars
Instructions
  1. Put all the ingredients, except the 100g of lard in a large saucepan and heat slowly until the lard has melted.
  2. Cover the pan and cook for 3 hours on a low heat, stirring occasionally.
  3. Cook uncovered for up to an hour until the meat is falling apart.
  4. Strain the pork in a colander over a bowl, reserving the juices.
  5. Remove the thyme and any fat then use two forks to finely shred the meat.
  6. Sterilise the jars for 10 minutes in a 140 C oven.
  7. Return the pork to a clean pan with the reserved juices and heat for a few minutes to combine before packing into jars.
  8. Allow the rillettes to cool then melt the lard in a saucepan and pour a layer over each jar before sealing.
  9. Alternatively pack in plastic containers and freeze.
Chez Le Rêve Français http://chezlerevefrancais.com/
         

14 thoughts on “Pork Rillettes

  1. I love any kind of rillettes. I only know one person where I live who will eat them. Everyone else thinks I hide liver in the rillettes! It’s so annoying! Love your recipe. I made one recipe where a stand mixer was used to shred the pork, and it worked really well!

    1. Love the idea of using a mixer as my arms were really aching! My French friends love this and eat it inpreference to any pate.

  2. I shall certainly be making this, I am not a huge pâté fan, but this looks delicious and perfect to have in the fridge for Christmas. Hope you are enjoying this most unseasonal weather! xx

    1. I like it because it’s delicious and economical and easier than pâté.The weather is gorgeous so we’ve all been outside gardening a lot! xx

  3. I’ve eaten rillettes, I think duck with Stephane in France three different times. I couldn’t believe he could just buy them at the market! But I love pate as well.

    1. I like the duck one from the supermarket but it’s quite greasy. Pork, duck and goose are really easy to get.

    1. I agree. Food around the world seems more similar than we think and yet we are still fascinated by food in other countries, at least. I am!

  4. Your rillettes sounds good and I like that there is enough to enjoy and also have some for gifts. I remember the first time I had rillettes, it was at a little restaurant in Montignac, France that we went to after visiting the famous caves. You know I liked it if I still remember when I first tasted it. 🙂

    1. I think many of the best French dishes are the ones made by the poorer people who had to make do and preserve. Nothing is wasted and slow cooking at this time of year keeps the barn lovely and warm!

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