Rillettes
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A rustic French preservation technique dating back to 15th century Tours, transforming tough cuts of pork into a sumptuous spread through slow cooking in fat. The meat is then shredded and seasoned, creating a textured, savory conserve that's both rustic and refined. This bistro staple embodies French thriftiness and culinary genius, transforming humble ingredients into a luxurious delicacy.
Time & Quantities
Method & Ingredients
Required Equipment: Dutch oven, wooden spoon, forks for shredding, glass jars, kitchen twine
Cooking Method: Slow Cooking
Ingredients
- 1kg pork shoulder (2-inch cubes)
- 500g pork belly (1-inch pieces)
- 500g pork fat or lard
- 4 garlic cloves (crushed)
- 2 bay leaves
- 4 thyme sprigs
- 1 onion (quartered)
- 240ml white wine
- 240ml water
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 tbsp sea salt
- 1 tsp pepper
- 4 tbsp duck fat or clarified butter (for sealing)
Instructions
- Season pork shoulder and belly with salt and pepper.
- Melt fat in Dutch oven over medium-low heat. Add meat, garlic, onion, and herbs tied with twine - your kitchen already smells amazing!
- Add wine, water, nutmeg, and cloves. Liquid should cover halfway up meat.
- Bring to gentle simmer, reduce heat to low. Cover and cook 3-
- 5 hours until very tender.
- Cool until comfortable to handle.
- Transfer meat to bowl using slotted spoon. Reserve 1 cup cooking fat - liquid gold for flavor!
- Shred meat with forks or hands, breaking into fine strands and small chunks.
- Gradually add reserved fat until mixture is moist but not greasy.
- Adjust seasoning with salt and pepper.
- Pack firmly into jars, removing air pockets. Refrigerate until firm, about 2 hours.
- Pour melted duck fat over top to seal. Refrigerate overnight.
- Serve at room temperature with crusty bread and cornichons - a feast fit for royalty!
Storage & Make-Ahead
Storage Advice: Keep refrigerated with fat seal intact. Will keep up to 2 weeks. Once seal is broken, use within 5 days.
Make-Ahead & Freezing Tips: Can be made up to 2 weeks ahead with fat seal. Can be frozen without fat seal for up to 3 months; thaw in refrigerator and add fresh seal.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 15g
- Fat: 28g (Saturated: 11g)
- Carbohydrates: 2g (Fiber: 0g, Sugar: 0g)
Allergen Information: Contains pork
Dietary Information: Contains pork; not suitable for vegans, vegetarians
Serving & Variations
Serving Suggestions: Serve in rustic crock with fat seal partially broken. Include spreading knife. Accompaniments: cornichons, grainy mustard, pickled onions, toasted sourdough or baguette.
Wine or Drink Pairing: Light-bodied, high-acid red like Chinon or Bourgueil from Loire Valley. For white, try minerally Muscadet Sur Lie.
Possible Recipe Variations: Try duck or rabbit instead of pork. Add quatre-épices for more aroma. Add brandy to cooking liquid for depth. Fold in fresh parsley after shredding for color.
Additional Notes: Improves with age. Flavor develops beautifully after 3-5 days in refrigerator.
been looking for a good rillettes recipe for ages. this one looks authentic
ah les rillettes… faut que je me motive à les faire un jour!
Merci Chantal, revenez lorsque c’est fait! 😊
This is on my list for next weekend. Love rustic French stuff like this.
Made this for a French themed dinner party. Everyone kept asking where I bought it! The slow cooking is key.
Proud of you Irene, merci for your comment! 💖
Enfin une recette qui donne le vrai goût! Pas comme les trucs industriels. J’ai ajouté un peu de quatre-épices, ça passe nickel.
Merci Yves! C’est vraiment mieux oui! 😎
Old school recipe! 👌
Increíble! Nunca había hecho rillettes y quedaron perfectas. Lo del vino blanco le da un toque especial. Ya es tradición en casa para las fiestas.
Franchement pas compliqué, faut juste être patient. J’ai mis un peu trop de graisse au début mais c’était quand même super bon. Le truc du gras de canard sur le dessus c’est génial pour la conservation.
took all day but totally worth it. so much better than the fancy stuff from the deli. made a huge batch and gave some to neighbors
Buonissime! Non conoscevo questa ricetta francese. La carne era tenerissima. Perfette con il pane tostato e un bicchiere di vino rosso.
Comme chez mamie! J’ai laissé cuire 4h et la viande se défaisait toute seule. Avec des cornichons et un bon pinard c’est le bonheur.
Made these rillettes over the weekend and they turned out fantastic! So much better than store-bought. The slow cooking really allows the flavors to develop. I added a touch more thyme than called for and served with cornichons and crusty bread. Perfect for our wine night!
These rillettes look amazing! I’ve been wanting to try making them at home. The detailed instructions on rendering the fat properly are really helpful. Adding this to my weekend cooking projects!