📝 About This Recipe
Originating from the heart of the Loire Valley, Rillettes de Porc is the ultimate French 'confit' spread, celebrated for its melt-in-the-mouth texture and deep, savory soul. Often referred to as 'brown jam,' this delicacy is created by slow-braising pork shoulder and fatty belly in a fragrant bath of lard and aromatics until the meat effortlessly surrenders into tender shreds. It is a timeless charcuterie classic that balances rustic simplicity with a sophisticated, silky finish that is perfect for any gathering.
🥗 Ingredients
The Meat
- 2 pounds Pork Shoulder (Boston Butt) (cut into 1-inch cubes)
- 1 pound Pork Belly (skin removed, cut into 1-inch cubes)
- 1/2 cup Leaf Lard or Rendered Pork Fat (high quality, not hydrogenated)
Aromatics and Liquid
- 1 cup Water
- 1/2 cup Dry White Wine (like Muscadet) (optional, for depth of flavor)
- 4 pieces Garlic Cloves (smashed and peeled)
- 2 pieces Shallots (halved)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaf (dried or fresh)
Seasoning
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 1/4 teaspoon Ground Allspice (adds a subtle warmth)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
👨🍳 Instructions
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1
Preheat your oven to 275°F (135°C). This low and slow temperature is crucial for breaking down the tough connective tissues in the pork shoulder.
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2
In a heavy-bottomed Dutch oven, combine the cubed pork shoulder and pork belly. Toss with the salt, cracked pepper, allspice, and nutmeg until every piece is evenly coated.
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3
Add the smashed garlic, halved shallots, thyme sprigs, and bay leaves to the pot, nestling them among the meat pieces.
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4
Pour in the water, white wine (if using), and the rendered lard. The liquid should not fully cover the meat; it should reach about halfway up the sides.
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5
Bring the pot to a very gentle simmer on the stovetop over medium heat. Once simmering, cover with a tight-fitting lid or a layer of parchment paper followed by foil.
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6
Transfer the pot to the oven. Braise for 4 to 5 hours, checking occasionally. The meat is ready when it is completely tender and falls apart under the slightest pressure from a fork.
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7
Remove the pot from the oven. Using a slotted spoon, transfer only the meat to a large mixing bowl, leaving the liquid and aromatics behind.
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8
Discard the thyme stems, bay leaves, and shallots. Strain the remaining cooking liquid (the fat and juices) through a fine-mesh sieve into a separate bowl or fat separator.
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9
While the meat is still warm, use two forks or a paddle attachment on a stand mixer to shred the pork. You want a mix of fine fibers and some slightly larger chunks for texture.
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10
Slowly incorporate the strained cooking fat back into the shredded meat, one ladle at a time, stirring vigorously. The meat should look moist and slightly over-saturated; it will firm up as it cools.
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11
Taste and adjust seasoning. Rillettes should be slightly over-seasoned when warm, as flavors dull significantly once chilled.
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12
Pack the mixture tightly into clean glass jars or ceramic ramekins. Smooth the top with a spoon to remove air pockets.
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13
Pour a thin layer (about 1/4 inch) of the remaining clear pork fat over the top of each jar to create a seal. This prevents the meat from oxidizing and drying out.
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14
Cover and refrigerate for at least 24 hours before serving. This 'maturing' period allows the flavors to meld and the texture to set perfectly.
💡 Chef's Tips
Always use a mix of lean shoulder and fatty belly; fat is the primary vehicle for flavor and texture here. If the mixture seems too dry when shredding, don't be afraid to add a splash of the meat juices along with the fat. To achieve the perfect spreadable consistency, take the rillettes out of the fridge 30-45 minutes before serving. Avoid using a food processor to shred the meat, as it can turn the rillettes into a gummy paste rather than a rustic spread. If you don't have enough pork fat for the seal, melted unsalted butter can be used as a substitute.
🍽️ Serving Suggestions
Serve on thick slices of toasted sourdough or a crusty French baguette. Pair with sharp cornichons and a dollop of Dijon mustard to cut through the richness. Accompany with a crisp, acidic white wine like a Sancerre or a dry Chenin Blanc. Include on a charcuterie board alongside pickled red onions and dried apricots. A handful of fresh radishes with sea salt provides a refreshing, crunchy contrast.