Pork Rillettes
Pork rillettes are a savory meat spread originating in the Loire region of France as a method of preserving meat. This simple French recipe is slowly braised in the oven with white wine, garlic and spices. They’re a great alternative to pâté and they’re a delicious addition to any relish tray or charcuterie board.
Servings: 9 servings
Calories: 143kcal
Ingredients
- 3 pounds pork shoulder cut into chunks
- 1 heaping teaspoon coarse salt
- 1/2 cup white wine
- 4 teaspoons minced garlic
- 1/2 teaspoon allspice
- 1/2 teaspoon coriander
- 1/2 teaspoon peppercorns
- 2 sprigs fresh thyme
- 2 whole cloves
- 2 bay leaves
Instructions
- Cut pork into chunks, about 1.5 - 2 inches in size. Add the remaining ingredients in a large bowl and stir to combine. Add pork to the bowl and stir to coat. Cover the bowl and allow it to marinate overnight.
- Preheat oven to 300˚F. Transfer the pork and it’s marinade to a covered baking dish and bake for 3 hours.
- Remove the pan from the oven and allow it to cool. Remove the bay leaves, cloves and peppercorns. Continue to cool until the fat starts to solidify.
- Transfer the cooked pork to the bowl of an electric mixer and mix at a medium speed until the fat emulsifies and there are no large pieces of meat.
- Transfer to ramekins for serving or air tight containers for storing.
Nutrition
Calories: 143kcal | Carbohydrates: 1g | Protein: 18g | Fat: 7g | Cholesterol: 62mg | Sodium: 72mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin C: 2mg