Pork rillettes

Pork rillettes

Learn the skill of meat potting with Debora Robertson’s rillettes recipe. A French classic, pork rillettes are perfect served with a crusty baguette and crisp, tart pickles. See more of Debora’s serving suggestions in the Tips section, below.

Pork rillettes

“Rillettes isn’t a pâté in the classic sense (as I found to my shame when I called it that in front of a French friend), but it cheerfully does a pâté’s job so I’m not quibbling,” says Debora. “Spoon into earthenware terrines, ramekins or jars and it will keep for a week in the fridge. Once you’ve broken the fat, eat within a day.”

Next time: try our speedy mackerel pâté.

  • Serves icon Serves 12
  • Time icon Hands-on time 30 min, plus cooling and chilling. Simmering time 3-4 hours

Learn the skill of meat potting with Debora Robertson’s rillettes recipe. A French classic, pork rillettes are perfect served with a crusty baguette and crisp, tart pickles. See more of Debora’s serving suggestions in the Tips section, below.

“Rillettes isn’t a pâté in the classic sense (as I found to my shame when I called it that in front of a French friend), but it cheerfully does a pâté’s job so I’m not quibbling,” says Debora. “Spoon into earthenware terrines, ramekins or jars and it will keep for a week in the fridge. Once you’ve broken the fat, eat within a day.”

Next time: try our speedy mackerel pâté.

Nutrition: Per serving

Calories
395kcals
Fat
35g (11g saturated)
Protein
19g
Carbohydrates
0g
Fibre
0g
Salt
0.6g

Ingredients

  • 200g goose or duck fat
  • 100ml dry white wine
  • 600g pork belly strips, skin removed and cut into 3cm cubes
  • 600g pork shoulder, cut into 3cm cubes
  • 3 thyme sprigs
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • Freshly grated nutmeg
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Method

  1. Put a large, heavy casserole over a very low heat, then add the fat, wine and 100ml water. Once the fat has melted, add the rest of the ingredients (except
    the nutmeg) and give everything a good stir. Cook, uncovered, for 3-4 hours, stirring from time to time and adding a splash more water if it looks like it’s going to stick. (You can also cook it in a 100°C fan/gas ½ oven, uncovered, for the same amount of time, stirring well every hour.)
  2. When the meat is completely tender – you should be able to pull it apart with two forks – remove the casserole from the heat or oven and let it cool to just above room temperature. Put a colander over a large bowl and tip the meat into it. Remove and set aside the thyme and bay leaves, then shred the meat into strands and put them in a clean mixing bowl.
  3. Skim off a couple of ladles of the fat that’s sitting on top of the cooking juices in the first bowl (you’ll use this for sealing the terrines/ramekins/jars later), then pour the juices and any remaining fat over the shredded meat. Beat the mixture mercilessly with a wooden spoon until it forms a coarse paste. (You can, alternatively, pulse it in a food processor, but I think it spoils the texture.) Season the mixture to taste with more salt and pepper, if needed, and some grated nutmeg.
  4. Spoon the mixture into clean earthenware terrines, ramekins or jars. Pour the reserved fat over the top to seal – you want it to be at least 0.5cm thick. You can decorate the top with the reserved bay and thyme sprigs at this point, if you like. Cover the tops with cling film or seal the jars. Refrigerate for at least 6 hours before serving to allow the flavours to develop, then remove from the fridge 30 minutes before serving.

Nutrition

Calories
395kcals
Fat
35g (11g saturated)
Protein
19g
Carbohydrates
0g
Fibre
0g
Salt
0.6g

delicious. tips

  1. Don’t waste it This makes a lot of rillettes, but if you’re decanting the mixture into smaller containers, it can be frozen for up to 3 months.

    Debora’s suggestions for what to serve with your rillettes
    • Good bread. I like a crusty baguette
    • Cornichons, caperberries or any other crisp, tart pickles
    • Some perky radishes
    • Fig or other fruit chutney
    • A crisp green salad with a sharp, mustardy vinaigrette
    • For that retro 1970s hit, Ritz crackers or melba toast

  2. The sealed rillettes will keep for a week in the fridge. Once you’ve broken the fat, eat within a day.

Buy ingredients online

Recipe By:

Debora Robertson

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