Pork Rillettes Recipe (2024)

FAQs

What are pork rillettes made of? ›

Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months.

While rillette has a chunky texture, pâtés have a smoother texture. Another difference is in the type of meat that is found in rillettes and pâtés. Pâtés are made from meat such as liver, while rillette is made from chunks of meat harvested from a leg, breast, rib, or thigh.

Rillettes are best served at room temperature spread thickly on toasted bread. Don't forget to eat with cornichon and a smear of Dijon mustard. Rillettes also make amazing salads and even quiches. p.s. Add the duck legs if you have them or leave them out if you don't - great either way.

: cooked shredded meat (such as pork or duck) or fish preserved in fat.

Gizzard Rillettes are a great source of protein. (Along with a host of vitamins and minerals, and cholesterol to boot.) Plus, a slow and low braise gives plenty of time to break down this tough organ into the tender goodness it should be.

Its preparation process looks like another famous French cooking technique called 'confit'. It cooks a whole piece of meat in animal fat under low heat with minimal seasoning. The difference is that confit items are usually cooked and served whole, whereas Rillettes are the result of shredding the confit.

Rillettes has a rich, fatty flavor that is offset by a touch of acidity. The texture is smooth and creamy, with a slight graininess from the shredded meat.

meat that has been cut into small pieces, cooked very slowly in its own fat, and then pressed and stored covered with fat in a container: Rillettes are similar to pâté but are coarser in texture.

To make rillettes, raw meat is salted and simmered with some herbs at low temperatures in lard (from the same animal) for a long time, sometimes as much as a whole day. Some recipes call for braising in stock instead of lard, but those are not the real deal. As the meat falls apart, the bones are removed.

Smooth the top over with the back of a spoon, then pour some remaining fat on top and seal the jar. That fat will help keep bacteria out of the rillettes and prevent the top surface from oxidizing. Stored in the refrigerator this way, rillettes should last at least a few weeks.

What is the shelf life of rillettes? ›

Burgundy Pinot Noir, a wine from the Burgundy region of France, is a great match for Pork Rillettes. This wine is known for its high acidity and moderate tannin levels, which can help cut through the richness of the dish. Its flavors of red fruit, earth, and spice can also complement the savory flavors of the pork.

So the Anglo-Saxon pig became the French porc, which was Anglicized to pork; the Anglo-Saxon cow became the French boeuf, which became beef; and sheep became mouton, (later mutton).

The main difference between a rillette and a pâté is that in a pâté, meat and fat are combined before cooking, while with rillette, this process happens after. So there you have it, 3 delicious French spreads for you to enjoy this summer! You'll find them in artisan and fine food shops nationwide.

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.

Pork, pork fat, water, Swiss cheese (pasteurized cows milk, cheese culture, salt, enzymes), milk powder, less than 2%: salt, cultured dextrose, dried vinegar, garlic, spices, swiss chard powder, dextrose, natural flavors, lactic acid culture. Hog Casing. Contains Milk.