Pork Rillettes

Ingredients for 4 people:

  • 1 kg (2 pounds) fresh pork belly from your butcher.
  • 300 g (3/4 pound) fresh Fat (fat around the kidney) may be replaced by lard
  • 1 bottle dry white wine
  • 1 Rosemary sprig
  • 2 bay leaves
  • 10 g (2 Tbsp) salt and 5 g (1 Tbsp) pepper.

In a saucepan over low heat, melt the fresh fat or lard with your white wine and herbs. Cut the pork belly into big cubes and put them in the melted lard.

Cook slowly and thoroughly (3-4 hours) over very very low heat and covered, stirring occasionally, until the meat becomes frayed. Using a slotted spoon, remove the meat and discard the herbs. Salt and pepper.

Finish to fray the meat by hand. Fill the pots of meat by packing well, cover with melted fat and let cool before closing the jars.

Let stand 24 hours before use. If you still have fat left, you may use it to fry some potatoes …

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