Pork Rillettes
- Total Time
- 5 hours, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1pound pork belly, best available, skin discarded
- 1pound boneless pork shoulder, best available, skin discarded
- ½teaspoon mustard seeds
- ½teaspoon ground black pepper
- 2teaspoons salt, or more, preferably sea salt
- 6cloves garlic, crushed
- 3bay leaves
- 1cup dry white wine
Nutritional analysis per serving (8 servings)
457 calories; 40 grams fat; 14 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 338 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely dice pork and place in a heavy 4-quart pot. Add mustard seeds, pepper, salt, garlic and two of the bay leaves. Mix well. Add wine. Bring to a boil, reduce to a very slow simmer and cook, skimming any foam, for 30 minutes. Add 1 cup water, return to a very slow simmer, cover and cook for 2½ hours, stirring once or twice during this time.
- Step 2
Uncover and increase heat to medium. Cook 20 to 30 minutes more until any liquid is pure fat, not water. You can tell if you look at a spoonful of the liquid and there are no little water bubbles. Taste the fat and adjust the seasonings if needed; do not under-season because the rillettes will be served fairly cold. Set aside to cool 1 hour. Remove bay leaves.
- Step 3
Mash and shred the mixture, using your fingers, 2 forks, or (what I think works really well) a pastry cutter. Transfer to a crock or glass jar with a lid that clamps tight, pressing down so there are no air bubbles. Top with the remaining bay leaf, cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. Remove from refrigerator 30 minutes before serving.
Private Notes
Comments
This is the real deal. Better than any pork rillettes I've ever bought at a store. I added coriander seeds and a few allspice berries since I had them on hand. I had to let it cook for a bit longer since I seemed to have a lot of liquid still even after 30 minutes of increasing the temp. But the end result was stunning. Make this and bring it to parties along with some crusty bread and whole grain mustard. You will impress the pants off of everyone in the room.
We make this every Christmas, and give some away as presents. These rillettes are fantastic.
I made this for a book club meeting where we discussed Five Quarters of the Orange, a very food driven novel about a family in World War II France. These Pork Rillettes were excellent, better than those I remember having in France. I still have 1 ramekin left in the fridge, using for a grazing-style dinner.
This is the real deal. Better than any pork rillettes I've ever bought at a store. I added coriander seeds and a few allspice berries since I had them on hand. I had to let it cook for a bit longer since I seemed to have a lot of liquid still even after 30 minutes of increasing the temp. But the end result was stunning. Make this and bring it to parties along with some crusty bread and whole grain mustard. You will impress the pants off of everyone in the room.