Rillettes de Porc

The absolute classic French way of dealing with succulent and cheap belly pork.


serves: 6
preparation time: 25 mins
cooking time: 3½ – 4 hrs


  • 900g belly pork, rind removed and chunked
  • 300g goose fat or lard
  • 150 ml dry white wine
  • 10 juniper berries, crushed
  • 1½ tbs sea salt
  • 1½ tsp ground black pepper
  • 2 tsp dried thyme
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • 6 cloves garlic
  • 3 fresh bay leaves
  • 2 thyme sprigs


Preheat the oven to 130°C/°F/gas ½.

Place the belly pork in a large casserole with all the other ingredients and mix well. Cover with a tight lid and cook for 3½ – 4 hrs until the pork soft and surrounded by melted fat.

Pour off the juices through a sieve into a measuring jug. Allow this to cool before putting in the fridge for 30 minutes to solidify the fat.

Remove teh fat and put it in a small pan Shred the pork meat with two forks and mix in 4 – 6 tablespoons of the cooking juices, just enough to moisten it a little. Check the seasoning, remembering that cold foods tend to need a little more, and pack into individual ramekins.

Melt the fat over low heat and pour just enough over each ramekin to create a thin seal. Garnish each with a bay leaf, preferably fresh, and set in the fridge for 24 hours.

Serve with crusty bread or toast.

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