Recipe: Pork Rillettes

Name: Rillettes de porc
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10 portions
Ingredients: Pour un grand pot de rillettes de porc maison :2 kg d'échine de porc fermier avec os (vous faites couper à votre boucher 5 côtes épaisses dans l'échine avec os)1 beau jarret de porc ½ sel fermier coupé en 2(1,2 kg environ)3 gros oignons (Cévennes) coupés en gros dés (mirepoix)120 g de saindoux75 cl de vin blanc sec (sauvignon par exemple)Dans une grande boule a thé installezDeux feuilles de laurier, 2 à 3 feuilles de sauge, une branche de thym, une gousse d'ail écrasée avec sa peau, trois clous de girofle et un peu de gingembre.Poivre du moulin et surtout pas de sel.

By chef patrick ★ ★ ★ ★ ★ 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 over low heat until tender, then removing the meat and kneading it. The resulting mixture is then put in a jar and preserved covered with fat to maintain its melting texture. Rillettes can be served on toast, grilled country bread or crackers, and can also be used as a filling for sandwiches.

Ingredients for 10 servings

For a large jar of homemade pork rillettes:

2 kg of farmer's pork loin with bone (have your butcher cut 5 thick ribs from the loin with bone)
1 large half-salted farmer's pork knuckle cut in 2 (approximately 1.2 kg)
3 large onions (Cévennes) cut into large dice (mirepoix)
120 g of lard
75 cl of dry white wine (sauvignon for example)

In a large tea ball place

Two bay leaves, 2 to 3 sage leaves, a sprig of thyme, a crushed garlic clove with its skin, three cloves and a little ginger.
Ground pepper and absolutely no salt.

Step-by-step directions

1- In a casserole (Le Creuset style) melt the lard then when it is very hot, brown your pork ribs on each side.

2- Meanwhile, preheat your oven to 130°C (gas mark 4/5).

3- When your ribs are well browned, add your onions, let sweat for 5 minutes then add your small spice bag, white wine, 75 cl of water and the half knuckles. Bring to a boil and give a good grind of pepper then put the covered casserole 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 needed, at the end, add a little water or broth.

5- When everything is well cooked, using a skimmer, remove the pieces of meat onto a rack above a tray, discard the small spice bag and strain the juice through a sieve.

6- Wait for the pieces of meat to cool slightly then with clean hands, remove the meat from the bones and the meat from the knuckles without the rind*.

7- Knead to mix everything thoroughly making sure no bone fragments remain.
Then bring the strained juice to a boil then add your meat, stir well with a wooden spatula and bring back to a boil, then remove from heat stirring until they cool.
That's it, your pork rillettes are ready! You just need to put them either in small jars
or in a large earthenware terrine, pour a little melted lard over them so they keep, then when they are completely cold, store them in the fridge.

Charcuterie Porc Vin blanc Rillettes Échine de porc Jarret de porc