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Rillette de Porc
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/2 lb pork belly, diced
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 sprigs of thyme
- 1 bay leaf
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup dry white wine
- 1/4 cup chicken stock
- Salt and pepper to taste
Instructions
- In a large Dutch oven, combine the pork shoulder, pork belly, garlic, shallot, thyme, bay leaf, nutmeg, cloves, and white wine.
- Season with salt and pepper, then cover and refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 275°F (135°C).
- Add the chicken stock to the pork mixture and place the Dutch oven in the preheated oven.
- Cook for 3-4 hours, stirring occasionally, until the pork is very tender and easily shredded with a fork.
- Remove the thyme sprigs and bay leaf, then use a slotted spoon to transfer the pork to a large bowl.
- Shred the pork using two forks, then pack it into small jars or ramekins.
- Pour the rendered fat from the Dutch oven over the shredded pork to cover completely.
- Refrigerate for at least 2 hours to allow the flavors to meld.
- Serve the rillette de porc with crusty bread, cornichons, and Dijon mustard.
Rillette de Porc, a traditional French dish, has a rich history dating back to the 15th century. Originating in the Loire Valley, it was initially made with pork, herbs, and spices, slowly cooked to create a spreadable texture. Over time, renowned chefs like Auguste Escoffier popularized the dish, leading to its widespread presence in French cuisine. Today, the best versions of Rillette de Porc can be found in authentic French bistros and charcuteries, particularly in the regions of Tours and Le Mans. The key to a perfect Rillette de Porc lies in the slow cooking process and the balance of flavors, making it a must-try for any food enthusiast.
270 min
8
320 calories
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