ReceptnaptárRillettes de porc (pork rillettes)
Rillettes de porc is a favourite of the French countryside: pork slowly cooked tender in fat, then shredded into strands, best spread on bread. It needs a long, slow bake but little work, and in the end it keeps for weeks, which makes it great for entertaining.
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Ingredients
Method
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- Heat the oven to 140 °C (fan 120 °C). Cut the pork belly into small cubes.
- Put the meat, pork belly, wine, garlic and spices in a large, thick-walled cast iron pot with a lid, and add 100 ml water and the salt.
- Cook covered for 3-3.5 hours, stirring every hour, until the meat falls apart completely and the fat has rendered.
- Take the pot out, remove the spices, and strain the meat from the fat, keeping the liquid fat.
- Shred the meat into very fine strands with two forks, add the nutmeg and enough fat to make it soft and spreadable. Taste and add salt if needed.
- Press it into small jars or ceramic ramekins, pour a thin layer of fat over the top, and chill for at least 12 hours.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Slow cooking is the point. At a low temperature the connective tissue turns to gelatine, which makes the rillettes silky rather than dry.
- Do not shred it with a mixer. With a fork or by hand you get a stranded, rustic texture.
- The layer of fat poured over the top is a natural preservative, so in the fridge it keeps for 2-3 weeks.
Frequently asked questions
How long can it be stored?
Sealed with a layer of fat, 2-3 weeks in the fridge. Once opened, eat it within 4-5 days.
What should it be served with?
Fresh baguette, cornichons, Dijon mustard and a glass of dry white wine.
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More french ideas
- Petit salé aux lentilles (salt pork with lentils)
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- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
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