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


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



  • 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


  • 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