Pork rillettes

Pork rillettes

  • serves 8 as a starter
  • A little effort

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

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Try our pork rillettes recipe then check out our duck rillettes and more Christmas starter ideas.

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Ingredients

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

Nutritional Information

  • Kcals 354
  • Fat 29.6g
  • Saturates 9.4g
  • Carbs 0.4g
  • Sugars 0.3g
  • Fibre 0.2g
  • Protein 20.3g
  • Salt 0.2g
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