Rillettes De Porc Potted Pork
Indulge in the rich, rustic flavors of Rillettes de Porc, a traditional French potted pork delicacy that's perfect for any charcuterie board. This slow-cooked dish combines tender pork shoulder and pork belly with aromatic herbs, garlic, and a splash of dry white wine, resulting in a melt-in-your-mouth spread bursting with savory goodness. Infused with thyme, bay leaves, and optional allspice, the meat is cooked low and slow until it easily shreds into a luscious, creamy mixture blended with rendered fat for a silky texture. Once packed into jars and sealed with a protective layer of fat, these rillettes can be stored for days, allowing the flavors to deepen. Serve chilled with crusty bread, tangy cornichons, and a dollop of Dijon mustard for an authentic French-inspired appetizer. Perfect for entertaining or elevating everyday meals, this recipe is a classic showcase of slow-cooked comfort and time-honored technique.
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Recipe Information
Ingredients
- 1000 grams Pork shoulder, cut into 1-inch cubes
- 250 grams Pork belly, cut into small pieces
- 4 Garlic cloves, peeled and smashed
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 250 ml Dry white wine
- 100 grams Lard or duck fat
- 10 grams Salt
- 5 grams Black pepper
- 1 teaspoon Ground allspice (optional)
Instructions
1. Preheat your oven to 150°C (300°F).
2. In a large oven-safe pot or Dutch oven, combine the pork shoulder, pork belly, garlic, bay leaves, and thyme.
3. Pour in the white wine and add the lard or duck fat, ensuring it is evenly distributed among the meats.
4. Season the mixture with salt, black pepper, and ground allspice (if using).
5. Cover the pot tightly with a lid or aluminum foil.
6. Place the pot in the oven and cook the pork mixture for 3-4 hours, stirring every hour to prevent sticking. The meat should be very tender and easy to shred when done.
7. Once cooked, remove the pot from the oven and allow the contents to cool slightly. Discard the bay leaves and thyme sprigs.
8. Shred the pork using two forks or your hands. The meat should easily break apart.
9. Mix the shredded pork thoroughly with the rendered fat in the pot until it reaches a spreadable consistency. If needed, add more melted lard or duck fat to achieve the desired texture.
10. Pack the rillettes into sterilized jars or ramekins, pressing them down to remove air bubbles.
11. Pour a thin layer of melted fat over the top of the rillettes to seal them. This helps preserve their freshness.
12. Allow the jars to cool to room temperature, then cover tightly and refrigerate for at least 24 hours to let the flavors meld.
13. Serve chilled or at room temperature, accompanied by crusty bread, cornichons, or mustard.
Nutrition Facts
Calories |
4941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.8 g | 555% | |
| Saturated Fat | 156.8 g | 784% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 205.3 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3354 mg | 71% | |
*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.
