Dairy-Free Rillettes de Porc
Discover the rich, rustic charm of Dairy-Free Rillettes de Porc, a delightful French classic reimagined without dairy. Perfectly slow-cooked pork shoulder and pork belly are infused with aromatic bay leaves, fresh thyme, and garlic, simmered gently in chicken stock and olive oil for hours until incredibly tender. This recipe highlights simple, wholesome ingredients and a time-honored technique that yields melt-in-your-mouth rillettes with bold, savory flavors. Packed into jars and sealed with a protective olive oil layer, these rillettes make an elegant spread for crusty bread or toasted baguette slices. With its dairy-free composition and comforting taste, this versatile dish is ideal for special occasions or casual gatherings alike.
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Recipe Information
Ingredients
- 1000 grams Pork shoulder
- 300 grams Pork belly
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme
- 4 cloves Garlic
- 2 teaspoons Salt
- 1 teaspoon White pepper
- 500 milliliters Chicken stock
- 50 ml Olive oil
Instructions
Start by cutting both the pork shoulder and pork belly into 2-inch chunks.
In a heavy-bottomed casserole or Dutch oven, place the pork chunks and season with salt and white pepper.
Peel and lightly crush the garlic cloves, then add them to the casserole.
Add the bay leaves and thyme sprigs into the casserole.
Pour in chicken stock to cover the pork partially, then drizzle with olive oil.
Place the casserole over medium heat and bring it to a gentle simmer.
Once it reaches a simmer, lower the heat to the barest possible, cover with a lid, and let cook for about 4 to 5 hours. The meat should become tender and easily shredded with a fork.
Check occasionally, ensuring there's still enough liquid to keep the pork moist, adding extra water if necessary.
Once fully cooked and tender, use a slotted spoon to transfer the meat onto a large bowl, and discard the thyme sprigs and bay leaves.
Let the remaining liquid simmer until slightly thickened, about 15 more minutes, to create a concentrated pork juice.
Meanwhile, use two forks or your hands to shred the pork finely in the bowl.
Once the liquid is reduced, pour it over the shredded meat and mix thoroughly, ensuring it is moist and flavorsome.
Pack the pork mixture into sterilized jars or ramekins, pressing down firmly.
Cover the surface with a thin layer of olive oil to help preserve the rillettes.
Refrigerate for at least 6 hours or until firm before serving.
Serve the rillettes with fresh crusty bread or toasted baguette slices.
Nutrition Facts
Calories |
4254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.1 g | 422% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 5825 mg | 253% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 282.9 g | 566% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4010 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
