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How to Make Traditional French Pork Rillettes

Discover the art of making authentic French pork rillettes, a velvety smooth spread bursting with savory flavors. This recipe transforms humble pork into a decadent delicacy, perfect for spreading on crusty bread or as part of a charcuterie board. With simple ingredients and slow-cooking techniques, you'll create a gourmet treat that's sure to impress.

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Recipe Details

Prep Time

30 minutes (plus 4 hours to overnight for marinating)

Cook Time

3 hours 30 minutes

Servings

8-10

Difficulty

Intermediate

Simple Summary

Rillettes with Pork Spread is a luxurious French charcuterie classic, featuring tender, slow-cooked pork blended into a rich, spreadable pâté perfect for entertaining or indulgent snacking.

Recipe Details

  • Prep Time: 30 minutes (plus 4 hours to overnight for marinating)
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours (plus marinating and chilling time)
  • Servings: 8-10
  • Difficulty: Intermediate

Ingredients

  • 2 lbs (900g) pork shoulder, cut into 2-inch cubes
  • 1/2 lb (225g) pork belly, cut into 1-inch pieces
  • 1 cup (240ml) white wine
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup (240ml) pork fat or duck fat

Instructions

  1. In a large bowl, combine the pork shoulder, pork belly, white wine, minced garlic, bay leaves, thyme, salt, pepper, and nutmeg. Mix well and cover. Refrigerate to marinate for at least 4 hours or overnight.

  2. Preheat the oven to 275°F (135°C).

  3. Transfer the marinated pork mixture to a large, heavy-bottomed Dutch oven. Add the pork or duck fat.

  4. Cover the Dutch oven and place it in the preheated oven. Cook for 3 to 3.5 hours, or until the pork is very tender and easily falls apart when pressed with a fork.

  5. Remove from the oven and let cool slightly. Discard the bay leaves and thyme sprigs.

  6. Using two forks, shred the pork into fine strands, mixing it with the cooking liquid and fat.

  7. Taste and adjust seasoning if necessary.

  8. While still warm, transfer the mixture to clean, sterilized jars, pressing down to remove any air pockets.

  9. If desired, pour a thin layer of melted pork fat on top to seal.

  10. Allow to cool completely, then cover and refrigerate for at least 24 hours before serving to allow flavors to meld.

Chef's Notes

  • For the best texture, choose pork cuts with a good amount of fat marbling.
  • The rillettes can be stored in the refrigerator for up to 2 weeks if properly sealed with a layer of fat.
  • For a smoother consistency, you can use a food processor to blend the cooked pork instead of shredding by hand.
  • Experiment with additional herbs like rosemary or sage for varied flavor profiles.
  • Ensure all utensils and jars are thoroughly cleaned to prevent spoilage.

Nutritional Info

Per serving (approximately 2 oz): Calories: 300, Protein: 15g, Fat: 25g (8g saturated), Carbohydrates: 1g. Rich in B vitamins, zinc, and selenium. While high in fat, it's a good source of protein and can be enjoyed in moderation as part of a balanced diet.

Serving Suggestions

  • Serve chilled or at room temperature spread on toasted baguette slices or crusty bread.
  • Pair with cornichons, pickled onions, or a tangy mustard for contrast.
  • Include as part of a charcuterie board alongside cheeses, fruits, and nuts.
  • Enjoy with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.
  • For presentation, serve in small ramekins topped with a sprinkle of fresh herbs and accompanied by thin, toasted baguette slices.