📝 About This Recipe
Often referred to as 'brown jam,' these pork rillettes are a cornerstone of French charcuterie, originating from the Touraine region. This slow-cooked delicacy transforms humble pork shoulder into a rich, melt-in-your-mouth spread infused with aromatic herbs and warming spices. The secret lies in the long, gentle confit process, resulting in a texture that is silky, savory, and utterly addictive when spread on a crusty baguette.
🥗 Ingredients
The Meat
- 3 lbs Pork Shoulder (Boston Butt) (cut into 1.5-inch cubes, excess tough silver skin removed)
- 8 oz Pork Fat Back or Leaf Lard (diced small)
- 8 oz Pork Belly (skin removed, cubed)
Aromatics and Spices
- 1 tablespoon Kosher Salt (plus more to taste)
- 1 teaspoon Black Peppercorns (toasted and coarsely cracked)
- 6 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (fresh or dried)
- 4 pieces Garlic Cloves (smashed)
- 1 whole Star Anise (adds a subtle depth)
- 1/4 teaspoon Ground Allspice
Cooking Liquid
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1/2 cup Water
👨🍳 Instructions
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1
Preheat your oven to 275°F (135°C). This low temperature ensures the pork renders its fat slowly without browning or toughening.
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2
In a large mixing bowl, toss the cubed pork shoulder and pork belly with the kosher salt, cracked pepper, and ground allspice until evenly coated.
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3
Place the diced fat back or lard into a heavy-bottomed Dutch oven over medium-low heat. Cook for 5-8 minutes until the fat begins to melt and coat the bottom of the pot.
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4
Add the seasoned pork cubes to the pot. Stir to coat the meat in the rendered fat, but do not brown the meat; we want a soft confit, not a sear.
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5
Nestle the thyme bundle, bay leaves, smashed garlic, and star anise into the meat. Pour in the white wine and water.
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6
Bring the liquid to a very faint simmer on the stovetop. Once simmering, cover the pot with a piece of parchment paper pressed down onto the meat (a cartouche), then top with a tight-fitting lid.
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7
Transfer the pot to the oven and cook for 4 to 5 hours. Every 90 minutes, give it a gentle stir. The meat is done when it completely falls apart under the slight pressure of a fork.
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8
Remove the pot from the oven. Using a slotted spoon, transfer only the meat to a large bowl, leaving the liquid and fat in the pot. Discard the thyme sprigs, bay leaves, star anise, and any large garlic bits.
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9
Pour the remaining cooking liquid and fat through a fine-mesh strainer into a glass measuring cup. Let it settle for a few minutes so the fat rises to the top.
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10
Using two forks or a stand mixer fitted with the paddle attachment on low speed, shred the warm meat. Gradually add back about 1/2 cup of the rendered fat and a few tablespoons of the juices (the jus) while mixing.
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11
Taste the mixture. It should be slightly over-seasoned because the flavors will dull once chilled. Add more salt or pepper if necessary.
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12
Pack the shredded pork into clean glass jars or ceramic ramekins, pressing down firmly to remove air pockets. Leave about 1/2 inch of space at the top.
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13
Pour a layer of the remaining reserved clear pork fat over the top of each jar to seal the meat completely. This prevents oxidation and preserves the rillettes.
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14
Cover and refrigerate for at least 24 hours before serving. This resting period is crucial for the flavors to mature and the texture to set.
💡 Chef's Tips
Don't skimp on the fat; it is the preservative and the source of the silky mouthfeel. Avoid using a food processor to shred the meat, as it can turn the rillettes into a gummy paste; hand-shredding provides the best rustic texture. If you don't have enough rendered pork fat to seal the jars, you can use melted high-quality butter or duck fat. Always serve rillettes at cool room temperature; take them out of the fridge 30 minutes before eating so the fat softens slightly. Ensure the meat is completely submerged under the fat layer in the jar to keep it fresh for up to two weeks.
🍽️ Serving Suggestions
Serve on toasted sourdough or a crusty French baguette with a smear of Dijon mustard. Pair with sharp, acidic accompaniments like cornichons, pickled red onions, or caper berries to cut through the richness. Enjoy with a crisp, dry white wine like a Chenin Blanc or a light-bodied red like Beaujolais. Include on a charcuterie board alongside dried apricots, walnuts, and a wedge of Brie cheese. A simple side salad of bitter greens with a lemon vinaigrette balances the dish perfectly.