Low Fat Traditional Pork Rillettes
Indulge in the rich, savory flavors of French cuisine with this healthier twist on a classic—Low Fat Traditional Pork Rillettes. Made with lean pork shoulder and slow-simmered in chicken stock, dry white wine, garlic, and aromatic herbs, this recipe delivers all the depth and decadence of traditional rillettes but with a lightened profile. The tender pork is shredded to perfection and bound with a velvety, gelatin-infused reduction, creating a luxurious spread that's perfect for pairing with crusty whole-grain bread, tangy pickles, and a crisp green salad. Ready to impress your guests, this elegant dish requires minimal prep and is ideal for make-ahead entertaining or a refined snack. Pack full of warming spices and enhanced by its lower fat content, this recipe captures the heart of gourmet French cooking while catering to modern tastes.
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Recipe Information
Ingredients
- 450 grams Lean pork shoulder
- 250 ml Chicken stock
- 100 ml Dry white wine
- 2 cloves Garlic cloves, minced
- 1 leaf Bay leaf
- 2 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Gelatin powder
- 2 tablespoons Water
Instructions
Start by trimming any visible fat from the pork shoulder and cutting it into large chunks, roughly 5-6 cm in size.
In a large, heavy-bottomed pot or Dutch oven, combine the pork shoulder chunks with the chicken stock, dry white wine, garlic, bay leaf, thyme sprigs, salt, and pepper.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and let the pork cook for approximately 2.5 to 3 hours, or until the pork is tender and can easily be shredded with a fork. Stir occasionally to ensure even cooking.
Using a slotted spoon, transfer the cooked pork to a large bowl. Strain the cooking liquid through a fine sieve or cheesecloth to remove any solids, then return the liquid to the pot and simmer until reduced to about 100 ml. This will concentrate the flavors.
While the liquid is reducing, shred the pork with two forks until finely pulled. Remove any remaining connective tissue if necessary.
In a small bowl, sprinkle the gelatin powder over the 2 tablespoons of water and let it bloom for 5 minutes.
Stir the gelatin mixture into the reduced cooking liquid until fully dissolved. Pour this mixture over the shredded pork and stir until evenly combined.
Transfer the rillettes mixture to a clean, airtight container or ramekins, pressing down gently to eliminate air pockets. Cover tightly and refrigerate for at least 4 hours, or until fully set.
Serve chilled with whole-grain bread, pickles, and a side salad for a lighter, balanced meal. Store any leftovers in the fridge for up to 5 days.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 118% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1653 mg | 35% | |
*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.
