Recipe: Pork Rillettes

Name: Rillettes de porc
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10 portions
Ingredients: Pour deux grands pots de rillettes de porc maison :; 2 kg d'échine de porc fermier avec os (à faire couper à votre boucher : 5 côtes épaisses dans l'échine avec os); 1 beau jarret de porc demi-sel fermier coupé en deux (1,2 kg environ); 3 gros oignons (Cévennes) coupés en gros dés (mirepoix); 120 g de saindoux; 75 cl de vin blanc sec (sauvignon par exemple); Dans une grande boule à thé, installez :; 2 feuilles de laurier, 2 à 3 feuilles de sauge, 1 branche de thym, 1 gousse d'ail écrasée avec sa peau, 3 clous de girofle et un peu de gingembre; Poivre du moulin et surtout pas de sel

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (68 reviews) Starters

Prep 30 min

Cook 240 min

Total 4h30

Servings 10 serv.

Pork rillettes are a culinary delight made from pork meat. The preparation process involves cooking seasoned meat on low heat until tender, then shredding the meat and kneading it together. The resulting mixture is then placed in a pot and preserved covered with fat to maintain its melting texture. Rillettes can be served on toasts, toasted country bread, or crackers, and can also be used as a filling for sandwiches or quiches. Pork rillettes are part of French culinary heritage, but have also gained popularity in other countries, notably Belgium and Canada. Lovers of robust flavors will appreciate their savory taste and creamy texture.

Ingredients for 10 servings

For two large jars of homemade pork rillettes:

2 kg of farm pork shoulder with bone (have your butcher cut 5 thick ribs from the shoulder with bone)
1 large farm pork knuckle, half-salted, cut in two (approximately 1.2 kg)
3 large onions (Cévennes) cut into large dice (mirepoix)
120 g of lard
75 cl of dry white wine (such as Sauvignon)

In a large tea infuser, place:

2 bay leaves, 2 to 3 sage leaves, 1 thyme branch, 1 garlic clove crushed with its skin, 3 cloves, and a little ginger
Ground pepper and definitely no salt

Step-by-step directions

1 In a Dutch oven (such as Le Creuset), melt the lard, then once it is very hot, brown your pork ribs on each side.

2 While you're doing this, preheat your oven to 130°C (gas mark 4/5).

3 When your ribs are well browned, add your onions, let them sweat for 5 minutes, then add your little spice sachet, the white wine, 75 cl of water, and the pork knuckles without the skin*. Bring to a boil and give a good grind of pepper, then place the covered Dutch oven in the oven. It will stay there for 5 hours!

4 Every hour, open the oven and stir well so nothing sticks to the bottom. If necessary, towards the end, add a little more water or broth.

5 When everything is well cooked, using a skimmer, remove the meat pieces onto a rack over a plate, discard the little spice sachet, and strain the cooking liquid through a fine sieve.

6 Wait for the meat pieces to cool slightly, then with clean hands, remove the meat from the bones and the meat from the knuckles .

7 Process to mix everything together thoroughly, being careful that no bone fragments remain.

8 Bring the strained cooking liquid to a boil, then add your meat, stir well with a wooden spatula, and bring back to a boil, then transfer to pots, stirring until cooled.

9 There you have it, you're done! Your pork rillettes are ready. All you need to do is place them either in small jars or in a large earthenware terrine. Pour a little melted lard on top so they keep well, then once completely cold, store them in the refrigerator and ideally, wait three days for the flavors to fully blend (yes, I know, it's hard!).

10 Serve with large slices of toasted country bread (such as Poilâne), a glass of good Sancerre, Pouilly-Fumé, or a crisp Chablis in hand. Then you won't be far from bliss.

* Some cooks cut the skin into very small pieces and incorporate it into the pork rillettes.

Charcuterie Porc Vin blanc Pâtés de porc Rillettes Échine de porc Jarret de porc