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Appetizers

Rillettes de Porc

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 minutes
Prep
210 minutes
Cook

Ingredients

  • 1 kg (2.2 lb) Pork shoulder, cut into large chunks
  • 300 g (1 1/3 cups) Pork fat or lard, cubed
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp salt, plus more to taste
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 125 ml (1/2 cup) Dry white wine

Method

  1. Place pork shoulder, fat, garlic, bay, thyme, salt, pepper and cloves into a heavy casserole.
  2. Add white wine and enough water to just cover the meat.
  3. Cover and cook at a bare simmer on the lowest heat (or in a 140°C/285°F oven) for 3-4 hours, until the meat falls apart.
  4. Remove bay leaf and thyme stems; strain meat from the liquid, reserving the fat.
  5. Shred the meat thoroughly with two forks while still warm.
  6. Mix in enough reserved fat and cooking liquid to make a moist, spreadable texture; adjust seasoning.
  7. Pack into jars or ramekins, pressing down firmly, and top with a thin layer of reserved fat to seal.
  8. Chill at least 4 hours, ideally overnight, before serving.

Introduction: Rillettes originated in the Loire Valley (particularly Tours and Le Mans) as a method of preserving pork by slow-cooking it in its own fat, then shredding it into a spreadable potted meat.

Cultural Background: Rillettes originated in the Loire Valley (particularly Tours and Le Mans) as a method of preserving pork by slow-cooking it in its own fat, then shredding it into a spreadable potted meat. It remains a beloved starter served with cornichons and crusty bread.

Tips: The thin fat seal on top is essential — it keeps the rillettes moist and preserves them for longer in the fridge.

Variations: Rillettes du Mans add a touch more fat for extra richness; duck rillettes are a well-known regional variant using confit duck. A jackfruit and mushroom ‘rillettes’ slow-cooked in olive oil with the same aromatics offers a similar shredded, spreadable texture. Use the jackfruit-mushroom version with olive oil instead of pork fat.

Storage: Refrigerate in a sealed jar with the fat cap intact for up to 2 weeks.

Reheating: Serve cold or at room temperature; not reheated.

FAQs:

Q: Why did my rillettes turn out dry?

A: Not enough fat was reincorporated when shredding; add more reserved fat and cooking liquid a spoonful at a time.

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