Traditional Pork Rillettes are a cornerstone of French charcuterie, offering a rustic yet refined taste experience that’s deeply rooted in French culinary tradition.
This dish involves slow-cooking pork until it’s so tender it can be easily shredded, then mixing it with its own fat to create a spreadable delicacy.
Seasoned with just the right blend of spices and herbs, these rillettes strike a perfect balance between savory depth and a subtly spiced palette.
Served on a slice of crusty baguette or alongside pickles and mustard, pork rillettes make for an indulgent appetizer or a hearty addition to a charcuterie board, inviting a moment of culinary delight that’s both comforting and sophisticated.
Ingredients
2 lbs of pork shoulder, cut into 2-inch pieces
1/2 lb of pork belly, cut into 2-inch pieces
2 teaspoons of salt
1 teaspoon of freshly ground black pepper
2 cloves of garlic, minced
1 teaspoon of thyme leaves
2 bay leaves
1/4 teaspoon of grated nutmeg
1 cup of water
1/4 cup of brandy (optional)
Instructions
Preheat your oven to 275°F (135°C).
In a large ovenproof pot, combine the pork shoulder, pork belly, salt, pepper, garlic, thyme, bay leaves, nutmeg, water, and brandy if using.
Bring the mixture to a simmer over medium heat, then cover the pot with a lid or aluminum foil.
Transfer the pot to the oven and cook for about 3 hours, or until the pork is very tender and can be easily shredded with a fork.
Remove the pot from the oven and discard the bay leaves.
Using two forks, shred the pork in the pot, mixing it with the cooking fat until it achieves a spreadable consistency.
Taste and adjust the seasoning if necessary.
Transfer the rillettes to a serving dish or into jars, pressing down to compact the meat and cover it with a thin layer of the cooking fat.
Refrigerate until firm, at least 4 hours or overnight.
Allow the rillettes to come to room temperature before serving for the best flavor.
Tips & Tricks
For an authentic touch, use a combination of different parts of pork for a richer flavor and texture.
Cooking the rillettes at a low temperature in the oven ensures tender, flavorful meat.
The rillettes can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
Serve with cornichons, coarse mustard, and crusty bread for a traditional French appetizer.
Mise en Place
Ingredients
Utensils
Pork shoulder
Pork belly
Salt
Freshly ground black pepper
Garlic
Thyme leaves
Bay leaves
Grated nutmeg
Water
Brandy (optional)
Large ovenproof pot
Forks for shredding
Serving dish or jars
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