Pork Rillettes
Amanda
Rillettes de porc or pork Rillettes are a classic French dish that is easy to make. They are delicious with crusty bread and cornichons.Slow cooked confit pork, shredded for a delicious spread on crusty bread.
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Appetizer, Snack
Cuisine French
Servings 24
Calories 328 kcal
1.5 kg pork belly or shoulder sliced 150 g lard 3 cloves of garlic crushed 1 tablespoon sage fresh 2 teaspoon salt 1 teaspoon black pepper 100 g lard for sealing
Put all the ingredients, except the 100g of lard in a large saucepan and heat slowly until the lard has melted.
Cover the pan and cook for 3 hours on a low heat, stirring occasionally.
Cook uncovered for up to an hour until the meat is falling apart.
Strain the pork in a colander over a bowl, reserving the juices.
Remove the sage and any fat then use two forks to finely shred the meat.
Sterilise the jars for 10 minutes in a 140 C oven.
Return the pork to a clean pan with the reserved juices and heat for a few minutes to combine before packing into jars.
Allow the rillettes to cool then melt the lard in a saucepan and pour a layer over each jar before sealing.
Alternatively pack in plastic containers and freeze.
Calories: 328 kcal Carbohydrates: 1 g Protein: 6 g Fat: 33 g Saturated Fat: 12 g Cholesterol: 45 mg Sodium: 216 mg Potassium: 142 mg Fiber: 1 g Sugar: 1 g Vitamin A: 530 IU Vitamin C: 4 mg Calcium: 30 mg Iron: 1 mg