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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.
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
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