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Pork rillettes

Pork rillettes

Published: November 24, 2020 at 1:09 pm
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  • Preparation and cooking time
    • Total time
    • + Chilling + Setting
  • A little effort
  • Serves 8 as a starter

The perfect Christmas dinner starter, or just a special lunch, this velvety French dish is made with pork belly, goose fat, white wine and thyme. Serve with buttered toast, cornichons and pickled onions

  • Gluten free
Nutrition:
NutrientUnit
kcal354
fat29.6g
saturates9.4g
carbs0.4g
sugars0.3g
fibre0.2g
protein20.3g
salt0.2g
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Try our pork rillettes recipe then check out our duck rillettes and more Christmas starter ideas.

Ingredients

  • 1kg skinless, boneless pork belly, cut into chunks
  • 200g goose fat
  • 8 cloves garlic, roughly chopped
  • ground to make ½ tsp black peppercorns
  • a few sprigs thyme
  • a few leaves bay leaves
  • 150ml white wine
  • a small bunch chives, finely chopped
  • buttered toast, cornichons, pickled onions and green salad, to serve

Method

  • STEP 1

    Heat the oven to 140C/fan 120C/gas 1. Tip all the ingredients, excluding the chives, into a casserole with a good pinch of salt and 150ml of water. Put on the hob over a medium heat and bring to a simmer. Put on the lid and cook in the oven for 3 hours until the meat is meltingly tender.

  • STEP 2

    Put a metal sieve over a large bowl and drain the pork into this, discarding the thyme sprigs and bay leaves. Lift the pork into a separate bowl and put the cooking liquid into a jug to separate. Use two forks to shred the pork, then give it a brief mash with a potato masher – it’s best to have a mixture of smaller and larger chunks.

  • STEP 3

    Spoon off as much of the fat as possible from the cooking liquid into a bowl, then pour two ladlefuls of the cooking liquid into the pork, mixing it really well. Season the pork to taste. Divide the pork between a large terrine dish, eight ramekins or two 500ml Kilner jars. Sprinkle over the chives in a layer over the meat then spoon over enough of the fat to completely cover the meat. Chill the rillettes for a few hours or until the fat sets.

  • STEP 4

    Serve with hot buttered toast, cornichons, pickled onions and a green salad. The rillettes will keep in the fridge for one week.

*This recipe is gluten free according to industry standards


Check out our best Christmas starter recipes

Roasted Beet Soup Recipe with Blue Cheese
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