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Rillettes Recipe

French · Appetizer · 200 min total

Rillettes are a classic French spread made by slowly cooking pork in fat until tender, then shredding and seasoning it. This recipe yields a rich, rustic pâté perfect for spreading on crusty bread.

Ingredients

• 1.5 lbs pork shoulder, cut into 2-inch cubes
• 8 oz pork belly, cut into 1-inch pieces
• 1 cup rendered pork fat or duck fat
• 1/2 cup dry white wine
• 4 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice

Instructions

1. In a large heavy pot or Dutch oven, combine pork shoulder, pork belly, fat, wine, garlic, thyme, bay leaf, salt, pepper, and allspice. Bring to a gentle simmer over medium heat.
2. Reduce heat to low, cover, and cook for 2.5 to 3 hours, stirring occasionally, until the meat is very tender and falling apart.
3. Remove the pot from heat. Discard the thyme sprigs and bay leaf. Using a slotted spoon, transfer the meat to a bowl. Reserve the cooking fat.
4. Let the meat cool slightly, then shred it finely using two forks or your hands. Discard any large pieces of fat or gristle.
5. Gradually mix in enough of the reserved cooking fat to moisten the meat to a spreadable consistency. Season with additional salt and pepper to taste.
6. Pack the rillettes into a terrine or small ramekins, pressing down to eliminate air pockets. Pour a thin layer of the remaining fat over the top to seal.
7. Refrigerate for at least 6 hours or overnight to allow flavors to meld. Serve cold or at room temperature with crusty bread, cornichons, and mustard.

Tips

• Rillettes can be stored in the refrigerator for up to 2 weeks, sealed with a layer of fat.
• For a different flavor, substitute half the pork with duck or rabbit.
• Let the rillettes sit at room temperature for 15 minutes before serving for easier spreading.

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