Old-fashioned Pork Rillettes
Ingredients
- 333.3 gPork belly (in large cubes)
- 333.3 gPork shoulder (in large cubes)
- 133.3 gLard
- 10 gGray sea salt
- 0.7 tspBlack peppercorns
- 1.3 pcGarlic (crushed cloves)
- 1.3 pcThyme (sprigs)
- 1.3 pcBay leaf (leaves)
- 66.7 mlMineral water
Method
Candied meat fibers that pull apart effortlessly, coated in a silky fat. The scent of pork slowly simmered with thyme and bay leaf evokes rustic countryside charcuterie.
- 1
Cut the pork belly and shoulder into large 3 cm cubes. Keep all the fat; it provides the melting texture and ensures preservation.
- 2
In a cast-iron pot, melt the lard over low heat. Add the meat cubes, crushed garlic, thyme, bay leaf, salt, and peppercorns. Pour in the mineral water to regulate the temperature at the start.
- 3
Cover and simmer over very low heat for 4 hours. The meat should stew without ever frying. By the end, the water should be evaporated and the meat should crush without resistance under a spoon.
- 4
Remove the herbs and garlic. Using two forks, mash the hot meat to separate the fibers. Mix vigorously so the meat absorbs some of the cooking fat.
- 5
Distribute into jars, pressing down well to avoid air bubbles. Cover with the remaining fat to seal. Let set in the fridge for at least 24 hours before serving.
Frequently asked questions
How do you get this dish right?
- Temperature is key: it should never boil hard, just a few bubbles rising to the surface.
- Do not use a blender for shredding; it breaks the fibers and results in an uninteresting smooth paste texture.
How long does this dish keep?
Can be stored for 15 days in the refrigerator in a jar sealed with a layer of fat. Once opened, consume within 5 days.
