Pork Rillettes
A delicate French pork rillettes, slow-cooked in its own fat to a tender, juicy, shreddable texture — perfect for spreading.
Ingredients
- pork shoulder800 g
- pork belly, boneless and skinless400 g
- pork fatback200 g
- lard100 g
- garlic4 cloves
- thyme1 stalk
- bay leaf1 leaf
- pork broth100 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Cut the pork shoulder and pork belly into cubes about 2 cm.
In a heavy pot over low heat, melt the pork fat and lard.
Add the meat to the hot fat and lightly brown, stirring so it doesn't stick.
Add the peeled garlic cloves, a sprig of thyme, bay leaf, salt and pork stock; the liquid should almost cover the meat.
Cover the pot and cook in the oven at 80 °C for about 12 hours, until the meat is very tender and starts to fall apart easily into shreds.
Remove the thyme and bay leaf, shred the meat with forks right in the pot, mix in some of the hot fat and season with black pepper.
Transfer the rillettes into a clean dish without packing it down, cover and chill for at least 2 hours; serve cold or slightly chilled.
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