Recipe: Tours Rillettes

1 In a large pot, melt 17.75 oz (500 g) of lardons. When they are well melted, brown your pork ribs, giving them color (10 to 15 minutes).

2 Lower the heat, then add half a liter of spring water with your tea ball and half the salt (1.4 oz (40 g)), let this sweat covered for 20 minutes.

3 Now, reduce your heat to the minimum (just a bubble, a bubble, a bubble!), in short, to very gentle simmers, salt with the remaining 1.4 oz (40 g) then add the rest of the lardons.

4 Cook for 4 hours, watching that it doesn't stick to the bottom (add a little water if needed).

5 Then, pour everything onto a large plate and when it has cooled slightly, remove by hand all the bones and the tea ball.

6 Put your meat back on the heat to simmer, crushing it a little with a fork, add 10.5 oz (300 g) of lard then remove from heat and let cool, stirring from time to time with a wooden spatula (like mayonnaise) until cooled. Pour them into a large earthenware bowl or terrine, cover with a little melted lard then refrigerate for three days before serving. The distinctive quality of these rillettes comes from the fact that the meat is first seared, which will give it that special color afterward.