Low Carb Rillettes de Porc
Indulge in the rich, savory decadence of *Low Carb Rillettes de Porc*, a classic French dish reimagined to fit your low-carb lifestyle. This mouthwatering recipe combines tender pork shoulder and pork belly, slow-cooked with fragrant bay leaves, fresh thyme, garlic, and a splash of dry white wine for a deep, robust flavor. Finished with creamy duck fat or lard, the result is a luscious, spreadable pâté-style dish perfect for appetizers or snacks. With its minimal prep time and impressive yield, this recipe is the ultimate make-ahead delicacy to enjoy with low-carb crackers, crunchy vegetable slices, or tangy pickles. Ideal for gatherings or personal indulgence, this timeless pork rillettes recipe is both keto-friendly and irresistibly delicious!
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Recipe Information
Ingredients
- 2.5 pounds Pork shoulder
- 0.5 pounds Pork belly
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 Bay leaves
- 1 tablespoon Fresh thyme
- 3 Garlic cloves, crushed
- 0.5 cup Dry white wine
- 1 cup Water
- 0.5 cup Duck fat or lard
Instructions
Cut the pork shoulder and belly into 1-inch cubes, removing any excess fat or sinew.
In a large bowl, combine the pork cubes with salt, black pepper, bay leaves, thyme, and crushed garlic. Mix well to ensure the pork is evenly coated with the seasonings.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours, preferably overnight, to marinate.
Preheat your oven to 275°F (135°C).
Place the marinated pork into a heavy, oven-safe pot with a lid, such as a Dutch oven.
Add the white wine and water to the pork, ensuring the liquid comes halfway up the meat. Stir to combine.
Cover the pot with its lid and place it in the preheated oven. Cook for approximately 4 hours, or until the meat is very tender and can be easily shredded with a fork.
Once cooked, remove the pot from the oven and let it cool slightly. Remove the bay leaves and any large herb stems.
Transfer the meat and its juices into a large mixing bowl. Using two forks, shred the meat finely. It should have a chunky paste-like consistency.
Gradually add the duck fat or lard, mixing until it's well incorporated and smooth. Taste and adjust the seasoning if necessary.
Transfer the rillettes to glass jars or ramekins, pressing down to remove air pockets. Level the top with a spatula.
If desired, seal the surface with a thin layer of melted duck fat or butter to preserve the rillettes.
Refrigerate the rillettes for at least 4 hours before serving to allow the flavors to meld together.
Serve chilled or at room temperature with low-carb crackers, pickles, or fresh vegetable slices.
Nutrition Facts
Calories |
4758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.0 g | 477% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1282 mg | 427% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 289.1 g | 578% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4454 mg | 95% | |
*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.
