Try our classic pork rillettes recipe then try our ham hock rillettes, potted shrimp and chicken pâté.


  • 500g pork belly, skin removed and cut into large chunks
  • 2 duck legs
  • 1 large onion, thinly sliced
  • 1 bay leaf
  • 2 garlic cloves, finely chopped
  • ½ tbsp wholegrain mustard
  • 1 apple, diced
  • small handful flat-leaf parsley, finely chopped
  • toast and mixed salad, to serve


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Tip the pork belly pieces and duck legs onto a roasting tray and bake for 45 mins until the meat is starting to crisp up. Carefully pour off any fat from the tray into a ramekin, and set aside for later. Reduce the oven to 160C/140C fan/gas 2. Pour 250ml of just-boiled water into the tray, cover with foil and roast for another 1 hr 30 mins until the meat is meltingly tender.

  • STEP 2

    Heat 2 tbsp of the reserved fat in a frying pan over a medium heat and gently cook the onion and bay leaves with a big pinch of salt for 30 mins, stirring occasionally. Add the garlic and cook for another 10 mins until the onions have collapsed and caramelised.

  • STEP 3

    Remove the tray from the oven and remove the foil. Shred the meat onto the tray, discarding the bones. Stir in the caramelised onions, the mustard, apple and parsley, then season. Add a splash of the reserved fat if the mixture needs loosening up slightly. Spoon into six ramekins, then top each one with a layer of the reserved fat. Chill until ready to serve or for up to a week.

  • STEP 4

    Serve the rillettes with the toasts and a vinaigrette-dressed salad, if you like


Adam Bush Chef Portrait
Adam BushDeputy food editor

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