Pork Rillettes are a Classic French Recipe
By definition, pork rillettes are made using a preservation method similar to duck confit. The pork is seasoned, then slow-cooked submerged in fat and cooked at a grandmotherly pace for several hours. Afterward, the pork is shredded and packed into sterile containers, covered in a thin veneer of fat and stored. While rillettes are most commonly made with pork, they can also be made with other meats such as goose, duck, chicken, game birds, rabbits and sometimes even with fish such as anchovies, tuna, or salmon.
Pork rillettes make a perfect snack, an easy appetizer, a picnic staple, or a salad topping.
- 1.5 lbs (.68kg) Boneless Pork Shoulder cut into 1-inch cubes
- 1 lb (.45kg) Pork Belly cut into 1-inch cubes
- 4 Duck legs
- 2 cups (454ml) White Wine
- 5 tsp Fine Sea Salt
- 1/2 tsp Nutmeg
- 3 Star Anise
- 1 Cinnamon stick
- 1 sprig rosemary
- 1 sprig Thyme
- 2 cups (454ml) Melted Pork Fat (lard or duck fat)
- Preheat the oven to 250°F (121ºC).
- In a large Dutch oven over high heat, combine the pork shoulder, pork belly, duck legs, wine, salt, nutmeg, star anise, cinnamon stick, rosemary, thyme, and fat.
- Bring to a boil, cover and braise in the oven for about six hours, or until the meat completely falls apart at the slightest touch.
- Remove from the oven. Use a Chinese wire mesh strainer to lift out all the solid pieces, reserving the liquid.
- Discard the duck bones, star anise, cinnamon stick, rosemary, and thyme.
- Shred the pork either by hand or put it into the bowl of a stand mixer fitted with the paddle attachment.
- Pack into clean jars and top with a thin veneer of liquid fat.
- Cover and refrigerate for a few days before digging in or freeze and keep until you are ready to eat.
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