Pork rillettes
Pork slowly cooked in fat, then shredded into its cooking fat.
Active time40 min
Cooking3 h 30 min
Total9 hResting : 5 h
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Ingredients
- 2 leaves of bay leaves (dried)
- 100 g onions
- 800 g pork collar
- 200 ml water
- 80 g duck fat
- 200 ml dry white wine
Preparation
Cut the pork into cubes measuring 4 centimetres. Peel and halve the onion.
100 g onions800 g pork collar- knife
Put the pork, onion, bay leaves, fat, wine and the 200 ml of water in a casserole dish. Cover and simmer for 3 hours over a very low heat, stirring occasionally. The meat should shred easily. Uncover for 10 minutes to reduce the remaining liquid.
2 leaves of bay leaves (dried)200 ml water80 g duck fat200 ml dry white wine- casserole dish
Remove the onion and bay leaves. Shred the meat with a fork, incorporating the cooking fat. Divide between small, clean containers.
- forks
- containers
Leave to cool slightly for no more than 1 hour, then cover and refrigerate for 4 hours before serving.
- containers
- refrigerator
Allergens
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration