Rillettes de Porc
Rillettes de Porc
Serves: to serve 8 - 10
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 hrs 15 mins
ingredients
2 lb -
belly pork, boned and derinded
- salt and pepper
12 oz - pork fat
2 cloves - garlic
2 teaspoons - chopped mixed herbs
2 tablespoons - white wine
- salt and pepper
12 oz - pork fat
2 cloves - garlic
2 teaspoons - chopped mixed herbs
2 tablespoons - white wine
directions
- Rub the meat well with plenty of salt and leave to stand for 6 hours.
- Peel and crush (mince) the garlic then cut the meat and the fat into small cubes and sprinkle with the garlic, the herbs, wine and salt and freshly ground pepper to taste. Mix everything well and pile into an ovenproof dish. Cover and cook in a preheated cool oven (Mk 1 - 275ºF - 140ºC) for 4 hours.
- Turn the meat into a sieve (strainer) to drain off the fat, which you should reserve for use in a moment. Shred the meat well, using two forks, then spoon it either into individual ramekin dishes or into a larger ceramic dish from which people can help themselves. Pour over enough of the reserve fat to cover the meat with a thin layer about 1/8" (3mm) thick. Chill until set.
- Remove from the fridge ½ hour before serving. Serve with cornichons (small gherkins) and French bread.