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Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
1/2 lb pork fat, diced
2 cloves garlic, minced
1 shallot, finely chopped
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp ground nutmeg
Salt and pepper to taste

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Rillettes de Porc

Created by: Howcan Team

Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
1/2 lb pork fat, diced
2 cloves garlic, minced
1 shallot, finely chopped
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp ground nutmeg
Salt and pepper to taste

Instructions

In a large Dutch oven, combine the pork shoulder, pork fat, garlic, shallot, bay leaf, thyme, rosemary, nutmeg, salt, and pepper.
Cook over low heat, stirring occasionally, for 3-4 hours, until the pork is very tender and easily shredded with a fork.
Remove the bay leaf and discard.
Using a slotted spoon, transfer the pork and fat to a large bowl, leaving behind any excess liquid in the pot.
Using two forks, shred the pork and fat until well combined and the mixture has a spreadable consistency.
Taste and adjust seasoning if necessary.
Transfer the rillettes to a jar or ramekin, packing it down tightly to remove any air pockets.
Cover with a thin layer of pork fat to seal the rillettes and preserve them.
Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Serve the rillettes with crusty bread, cornichons, and Dijon mustard.

Appetizer Spread

Rillettes de porc is a traditional French dish originating from the Loire Valley. Dating back to the 15th century, it was initially a method of preserving pork. The meat is seasoned, slow-cooked in its own fat, shredded, and then packed into pots, creating a rich and flavorful spread. Renowned chefs like Alain Passard and Daniel Boulud have elevated this humble dish, making it a staple in French cuisine. Today, the best rillettes de porc can be found in authentic French bistros and charcuteries. The key to perfect rillettes lies in the slow cooking process and the balance of seasoning, resulting in a creamy and indulgent texture.

270 min

8 servings

320 per serving calories

Instructions

In a large Dutch oven, combine the pork shoulder, pork fat, garlic, shallot, bay leaf, thyme, rosemary, nutmeg, salt, and pepper.
Cook over low heat, stirring occasionally, for 3-4 hours, until the pork is very tender and easily shredded with a fork.
Remove the bay leaf and discard.
Using a slotted spoon, transfer the pork and fat to a large bowl, leaving behind any excess liquid in the pot.
Using two forks, shred the pork and fat until well combined and the mixture has a spreadable consistency.
Taste and adjust seasoning if necessary.
Transfer the rillettes to a jar or ramekin, packing it down tightly to remove any air pockets.
Cover with a thin layer of pork fat to seal the rillettes and preserve them.
Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Serve the rillettes with crusty bread, cornichons, and Dijon mustard.

Pate de Campagne

A rustic French spread made from ground pork, liver, and spices, similar to rillettes but with a smoother texture.

Terrine de Canard

A dish made from duck meat, often mixed with pork, seasoned, and cooked in a loaf pan, then served in slices.

Confit de Canard

Duck leg slow-cooked in its own fat until tender, then preserved in the fat, resulting in a rich and flavorful dish.

Rillette de Porc

A classic French spread made with slow-cooked pork, perfect for appetizers or charcuterie boards.

Pork Rillettes

Pork rillettes is a classic French dish made from slow-cooked pork that is shredded and mixed with its own fat, resulting in a rich and flavorful spread.

Pork Rillettes

A classic French spread made with slow-cooked pork, perfect for serving with crusty bread and pickles.

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Modify

Rillettes de Porc

Created by: Howcan Team

Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
1/2 lb pork fat, diced
2 cloves garlic, minced
1 shallot, finely chopped
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp ground nutmeg
Salt and pepper to taste

Instructions

In a large Dutch oven, combine the pork shoulder, pork fat, garlic, shallot, bay leaf, thyme, rosemary, nutmeg, salt, and pepper.
Cook over low heat, stirring occasionally, for 3-4 hours, until the pork is very tender and easily shredded with a fork.
Remove the bay leaf and discard.
Using a slotted spoon, transfer the pork and fat to a large bowl, leaving behind any excess liquid in the pot.
Using two forks, shred the pork and fat until well combined and the mixture has a spreadable consistency.
Taste and adjust seasoning if necessary.
Transfer the rillettes to a jar or ramekin, packing it down tightly to remove any air pockets.
Cover with a thin layer of pork fat to seal the rillettes and preserve them.
Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Serve the rillettes with crusty bread, cornichons, and Dijon mustard.

Appetizer Spread

270 min

8 servings

320 per serving calories

Instructions

In a large Dutch oven, combine the pork shoulder, pork fat, garlic, shallot, bay leaf, thyme, rosemary, nutmeg, salt, and pepper.
Cook over low heat, stirring occasionally, for 3-4 hours, until the pork is very tender and easily shredded with a fork.
Remove the bay leaf and discard.
Using a slotted spoon, transfer the pork and fat to a large bowl, leaving behind any excess liquid in the pot.
Using two forks, shred the pork and fat until well combined and the mixture has a spreadable consistency.
Taste and adjust seasoning if necessary.
Transfer the rillettes to a jar or ramekin, packing it down tightly to remove any air pockets.
Cover with a thin layer of pork fat to seal the rillettes and preserve them.
Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Serve the rillettes with crusty bread, cornichons, and Dijon mustard.

Pate de Campagne

A rustic French spread made from ground pork, liver, and spices, similar to rillettes but with a smoother texture.

Terrine de Canard

A dish made from duck meat, often mixed with pork, seasoned, and cooked in a loaf pan, then served in slices.

Confit de Canard

Duck leg slow-cooked in its own fat until tender, then preserved in the fat, resulting in a rich and flavorful dish.

Rillette de Porc

A classic French spread made with slow-cooked pork, perfect for appetizers or charcuterie boards.

Pork Rillettes

Pork rillettes is a classic French dish made from slow-cooked pork that is shredded and mixed with its own fat, resulting in a rich and flavorful spread.

Pork Rillettes

A classic French spread made with slow-cooked pork, perfect for serving with crusty bread and pickles.

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Recent recipes

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Ingredients

Rillettes de Porc

Ingredients

Instructions

Instructions

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