French Pork Rillettes (Rillettes de Porc)
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5
88 reviews
Excellent
French Pork Rillettes (Rillettes de Porc)
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French Pork Rillettes are a rich, spreadable pork preparation made by slow cooking well-seasoned pork shoulder submerged in lard until tender. The pork is finely chopped and blended back with its fat, creating a rustic pâté-like texture with complex savory and warming spice flavors. It is ideal for spreading on bread or crackers.
Description
French Pork Rillettes involve curing cubed pork shoulder with a blend of garlic, ginger, fresh herbs, spices including coriander, cinnamon, nutmeg, cloves, allspice, and optional curing salt for color retention. After marinating for three days, the pork is slow-cooked under a layer of rendered lard at a low oven temperature until fork-tender. The slow cooking melds flavors and breaks down the meat fibers.
Once cooled, the juniper berries are discarded, and the meat is finely chopped to create a spreadable texture. The richness comes from the cooking fat which acts as a natural preservative and flavor carrier, embedding the spiced meat in silky lard.
This preparation is traditionally served chilled or at room temperature as a charcuterie item, spread on crusty bread. The depth of spices balances the pork’s fattiness and adds warmth and complexity to the spread’s taste.
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Ingredients
- 3 pounds pork shoulder quality, preferably pasture-raised, cut into 1-inch cubes
- 2 1/2 tablespoons garlic minced, fresh
- 1 1/2 tablespoons ginger fresh, minced
- 1 1/2 tablespoons thyme chopped fresh
- 2 tablespoons salt sea salt
- 2 teaspoons ground coriander
- 1 teaspoon ground white pepper freshly ground
- 1/2 teaspoon black pepper freshly ground
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg freshly ground
- 1/2 teaspoon curing salt #1 optional but recommended to prevent an unattractive brown/gray-colored meat once cooked, aka Prague powder
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger dried
- 8 juniper berries
- 1/4 cup white wine dry
- 14 ounces pork lard you'll need 14-18 ounces, quality pasture-raised
- OR render your own lard (it's super easy, here's how!) (not to mention it's MUCH cheaper!)
Instructions
- Place the cubed pork in a large mixing bowl and add all remaining ingredients except for the lard. Use your hands to mix and rub the pork until it is thoroughly combined with the spices. Cover with plastic wrap and refrigerate for 3 days.
- Remove the pork and let it sit at room temperature for 30 minutes while you prepare the lard. Preheat the oven to 275 degrees F.Melt the lard slowly in a saucepan just until liquefied.
- Place the pork in a Dutch oven, spread out evenly, and pour the melted lard over it making sure the meat is completely submerged under the lard. If not, melt some more lard and add it. Cover the Dutch oven with the lid, place it in the preheated oven and cook for 2 ½ to 3 hours or until the pork is fork tender. Remove from the oven and let it cool down until cool down until cool enough to handle. Discard the juniper berries.Use a slotted spoon to transfer the pork to a chopping board and finely chop the meat.
- Use a ladle to skim the fat off the top of the liquid in the Dutch oven, being very careful not to scoop up the liquid with the fat. The fat will be floating on top and is fairly clear in color while the liquid underneath it is dark. Set the skimmed fat aside. As the liquid cools down any remaining lard on top will solidify and you can remove the rest. Pour the cooking liquid into a measuring cup and set aside.
- Place the chopped pork in a large mixing bowl and add 1/3 of the reserved lard along with 1/3 of the liquid from the Dutch oven. Stir until well combined. Add salt to taste. Place the meat in a large casserole dish or divide it between several smaller terrines according to your preference. Press the meat down gently to even it out. Chill for at least one hour.
- Place the rest of the reserved lard in a saucepan and melt it. Pour it over the chilled rillettes so they are covered by at least ¼ inch of lard. Cover and chill.
- Let the rillettes sit at room temperature for about an hour before serving so it is softened to a spreadable consistency. If you're not going to eat it all and don't plan to finish the leftovers within a few days, re-seal the exposed area with a layer of lard.To serve, cut up some baguettes, spread them with rillettes, and place them on a serving platter with things like olives, pickles, pepperoncini, pickled asparagus, pickled onions, pickled peppers, etc.
- Rillettes are best eaten a few days later after the flavors have had time to meld but are also delicious eaten right away. The rillettes will keep in the fridge for at least a month and, if properly covered in fat with no air pockets, will last even longer.
Nutrition Information
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Serving
2ounces
Calories
267kcal
(13%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Cholesterol
60mg
(20%)
Sodium
735mg
(31%)
Potassium
266mg
(6%)
Vitamin A
25IU
(1%)
Vitamin C
1.2mg
(1%)
Calcium
9mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 2ounces | |
| Calories | 267kcal | 13% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 735mg | 31% |
| Potassium | 266mg | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
88 reviews
Excellent
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