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pot of pork rillettes with sliced bread, chutney and cucumber.

Pork Rillettes

Amanda Wren-Grimwood
Slow cooked confit pork, shredded for a delicious spread on crusty bread.
5 from 1 vote
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 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 tbsp sage fresh
  • 2 tsp salt
  • 1 tsp black pepper
  • 100 g lard for sealing
  • About 6 medium preserving jars/jam jars


  • 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: 328kcalCarbohydrates: 1gProtein: 6gFat: 33gSaturated Fat: 12gCholesterol: 45mgSodium: 216mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 4mgCalcium: 30mgIron: 1mg
Keyword pork, rillettes
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