1 In a large casserole, melt 500 g (17.75 oz) of lardons.
Once they are well melted, brown your pork ribs by 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 (40 g (1.4 oz)), sweat covered for 20 minutes.
3 Then reduce your heat to minimum (just a bubble, a bubble, a bubble!), in short, to very gentle simmering, salt with the remaining 40 g (1.4 oz) then add the rest of the lardons.
4 Cook for 4 hours, making sure 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 as well as the tea ball.
6 Return your meat to boiling while crushing it a little with a fork, add 300 g (10.5 oz) of lard then remove from heat and let cool while stirring occasionally with a wooden spatula (like a mayonnaise) until cooled.
Pour them into a large earthenware bowl or terrine, cover with a little melted lard then refrigerate for three days before enjoying.
The specificity of these rillettes lies in the fact that the meat is first seared, which will then give it this very particular color.
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