Pork Rillettes (Rillettes de Porc)
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A traditional Pork Rillettes recipe, the delectable French delicacy that will have everyone’s mouths watering for more! Homemade rillettes is easy to make, is far cheaper than store-bought, and it’s far fresher and more flavorful than anything you’ll get at even the most high-end stores!
I’m always amused by dishes now considered gourmet and upscale that were in years past ridiculed as peasant food. Foods like lobster, oysters, foie gras, and famous dishes like coq au vin, beef bourguignon and gravlax used to be the food of the poor – now they’re only served in the nicest restaurants and come with high price tags.
Confit, a French delicacy, is another such example. Its preparation had little to do with luxury, rather it was done out of necessity. It involves a centuries-old method of slowly poaching meat in fat and seasonings. Left to cool, the fat rises to the top, solidifies, and creates a protective covering of fat that prevents any oxygen from reaching the meat (which is what causes spoilage). This method thus preserves the meat, extending its shelf-life, and the meat underneath can be stored for up to several months. This same method in the UK is known as potted meat.
What is Pork Rillettes?
Rillettes, today’s featured recipe and also a French delicacy, are a type of confit. They’re commonly made from pork but are also made with duck, goose, rabbit, poultry and fish. The process involves cubing the meat, generously seasoning it, slowly simmering it in fat until fork tender, finely chopping the meat, mixing in some of the fat to make a spreadable consistency, and then letting it cool with a layer of fat over it.
Properly sealed, rillettes will keep in the fridge for several months (and only taste better with time) so they’re super convenient for always having on hand for entertaining. Simply cut up some baguettes, spread them with rillettes, and place them on a serving platter with things like olives, pickles, pepperoncini, pickled asparagus, pickled onions, pickled peppers, etc. and you’ve got a wonderfully elegant and perfectly delicious option for hors d’oeuvres or even a light meal. It’s no wonder rillettes have been wildly popular throughout France for generations – they are incredibly delicious and are one of my favorite go-to’s for entertaining.
Imagine sinking your teeth into the most exquisitely flavored fork-tender pork that has been simmered for hours in aromatic spices and then spread on crispy baguettes…c’est très délicieux!
Be sure to select quality, pasture-raised pork for the best and most flavor possible. Coupled with the seasonings and quality lard (check out my tutorial on How to Make Lard), once you try these rillettes and let the flavors permeate your mouth, you will be hooked!
Pork Rillettes Recipe
Let’s get started!
Find a good piece of boneless pork shoulder. For optimal quality and flavor choose pasture-raised pork and dice it into 1-inch cubes. Place the pork in a large mixing bowl.
Add all remaining ingredients to the pork, except for the lard, and use your hands to mix and rub the pork until it is thoroughly combined with the spices. Cover with plastic wrap and refrigerate for 3 days.
After 3 days, remove the pork and let it sit at room temperature for 30 minutes while you prepare the lard. Preheat the oven to 275 degrees F.
A note about lard: You’ll need about 14-18 ounces of high quality lard, depending on the molds you use for your rillettes. Be careful about where you get it as almost any lard you find in the grocery store is hydrogenated lard – avoid it. For pure, clean lard with the best flavor, you should ideally render your own from pasture-raised hogs – it’s super duper easy! Honestly, it is. PLUS, it’s much, MUCH cheaper than buying it!!
Check out my tutorial on How to Make Lard.
If you really don’t want to be bothered rendering lard yourself (it really is super easy, really truly), then I recommend this one which you can buy online.
Once you have the lard, melt it slowly in a saucepan until it is liquified.
Place the pork in a Dutch oven, spread out evenly, and pour the melted lard over it making sure the meat is completely submerged under the lard. If not, melt some more lard and add it. If you’re completely out of lard and only need to add a little more to go, you can top it off with olive oil.
Cover the Dutch oven with the lid, place it in the preheated oven and cook for 2 ½ to 3 hours or until the pork is fork tender. The aroma coming from your oven as it’s simmering and when you lift the lid from the pot will have you salivating in anticipation!
Remove from the oven and let it cool down until cool down until cool enough to handle. Discard the juniper berries.
Use a slotted spoon to transfer the pork to a chopping board.
Use a ladle to skim the fat off the top of the liquid in the Dutch oven, being very careful not to scoop up the liquid with the fat. The fat will be floating on top and is fairly clear in color while the liquid underneath it is dark. Set the skimmed fat aside. As the liquid cools down any remaining lard on top will solidify and you can remove the rest. Pour the cooking liquid into a measuring cup and set aside.
Finely chop the pork. Place the chopped pork in a large mixing bowl and add 1/3 of the reserved lard along with 1/3 of the liquid from the Dutch oven. Stir until well combined. Add salt to taste.
Place the meat in a large casserole dish or divide it between several smaller terrines according to your preference. Press the meat down gently to even it out. Chill for at least one hour.
Place the rest of the reserved lard in a saucepan and melt it. Pour it over the chilled rillettes so they are covered by at least ¼ inch of lard.
Cover and chill until the lard is solidified.
How to Serve Pork Rillettes
Pork rillettes are best eaten a few days later after the flavors have had time to meld but are also delicious eaten right away. The rillettes will keep in the fridge for at least 2 months and, if properly covered in fat with no air pockets, will last even longer.
Let the pork rillettes sit at room temperature for about an hour before serving so it is softened to a spreadable consistency. If you’re not going to eat it all and don’t plan to finish the leftovers within a few days, re-seal the exposed area with a layer of lard.
To serve, cut up some baguettes, spread them with rillettes, and place them on a serving platter with things like olives, pickles, pepperoncini, pickled asparagus, pickled onions, pickled peppers, etc. Serve as hors d’oeuvres or enjoy them as a light meal.
Enjoy!
For more French favorites be sure to try my:
- Beef Bourguignon
- Coq Au Vin
- French Lentil Soup
- French Beef Stew with Old Fashioned Vegetables
- French Almond Plum Cake
- Nonnettes
- Cherry Clafoutis
- Pot de Creme
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French Pork Rillettes (Rillettes de Porc)
Ingredients
- 3 pounds quality pork shoulder, preferably pasture-raised, cut into 1-inch cubes
- 2 1/2 tablespoons minced fresh garlic
- 1 1/2 tablespoons minced fresh ginger
- 1 1/2 tablespoons chopped fresh thyme
- 2 tablespoons sea salt
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon curing salt #1 (aka Prague powder) (optional but recommended to prevent an unattractive brown/gray-colored meat once cooked)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground dried ginger
- 8 juniper berries
- 1/4 cup dry white wine
- 14 ounces quality pasture-raised pork lard (you’ll need 14-18 ounces)
- OR render your own lard (it’s super easy, here’s how!) (not to mention it’s MUCH cheaper!)
Instructions
- Place the cubed pork in a large mixing bowl and add all remaining ingredients except for the lard. Use your hands to mix and rub the pork until it is thoroughly combined with the spices. Cover with plastic wrap and refrigerate for 3 days.
- Remove the pork and let it sit at room temperature for 30 minutes while you prepare the lard. Preheat the oven to 275 degrees F.Melt the lard slowly in a saucepan just until liquefied.
- Place the pork in a Dutch oven, spread out evenly, and pour the melted lard over it making sure the meat is completely submerged under the lard. If not, melt some more lard and add it. Cover the Dutch oven with the lid, place it in the preheated oven and cook for 2 ½ to 3 hours or until the pork is fork tender. Remove from the oven and let it cool down until cool down until cool enough to handle. Discard the juniper berries.
Use a slotted spoon to transfer the pork to a chopping board and finely chop the meat. - Use a ladle to skim the fat off the top of the liquid in the Dutch oven, being very careful not to scoop up the liquid with the fat. The fat will be floating on top and is fairly clear in color while the liquid underneath it is dark. Set the skimmed fat aside. As the liquid cools down any remaining lard on top will solidify and you can remove the rest. Pour the cooking liquid into a measuring cup and set aside.
- Place the chopped pork in a large mixing bowl and add 1/3 of the reserved lard along with 1/3 of the liquid from the Dutch oven. Stir until well combined. Add salt to taste. Place the meat in a large casserole dish or divide it between several smaller terrines according to your preference. Press the meat down gently to even it out. Chill for at least one hour.
- Place the rest of the reserved lard in a saucepan and melt it. Pour it over the chilled rillettes so they are covered by at least ¼ inch of lard. Cover and chill.
- Let the rillettes sit at room temperature for about an hour before serving so it is softened to a spreadable consistency. If you’re not going to eat it all and don’t plan to finish the leftovers within a few days, re-seal the exposed area with a layer of lard.To serve, cut up some baguettes, spread them with rillettes, and place them on a serving platter with things like olives, pickles, pepperoncini, pickled asparagus, pickled onions, pickled peppers, etc.
- Rillettes are best eaten a few days later after the flavors have had time to meld but are also delicious eaten right away. The rillettes will keep in the fridge for at least a month and, if properly covered in fat with no air pockets, will last even longer.
Nutrition
Originally published on The Daring Gourmet March 8, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I make pork rillettes using a traditional recipe once or twice a year and thought I’d try something different. This process really worked for me and I liked rendering the lard and using the Prague powder. I used lean pork belly, mixed, marinated and cooked it as per the recipe. Came out really tender so I shredded it with forks. Took a while but worth it for the texture. Sadly was not overly keen on the final flavour. The spice and herbs ix seemed to fight each other for me but that just my taste. I’ll certainly use this process again but maybe just cut out a few of the spices to get the traditional French flavour I prefer. Thank you for posting.
I would like to try this with beef. Would I use different spices or same as above? Thanks!!
Hi Melissa, this spice profile is gauged for pork but you can certainly make it with beef and it will be delicious as well.
I make this recipe on a regular basis. It has become a staple food for me the wife and my two kids and we can’t do without it. I have used duck and lamb too which are both amazing but not as great value as pork and so we have settled with that.
The duck is great with a confit of cranberries which gives it a tart that works so well.
I can only thank you for this perfect and well-documented recipe. I am looking into creating a brand based around potted products now which this has helped to inspire!
Thank you.
Simon
That’s wonderful, Simon, I’m so thrilled to hear that! Thank you for your feedback and good luck with your new business!
Recipes that I know of for Rillettes call for 5 hours at 95C or 205F. This long simmering allow the meat to be shredded and not cut, which is what true rillettes are.
Hi Theodore, 3 hours at 275F will give you a wonderfully fork-tender pork that falls apart and which you can certainly shred if that’s what you prefer. My preference is to very finely chop the meat – that way when you stir the meat up with the fat most of it will fall apart into shreds on its own while some small, tender bits will remain for a really nice texture outcome.
I followed the directions precisely, 3 full hours at 275, and my meat came out rock hard. I kept it in the oven an additional hour, but to no avail. The meat is still tough. 275 seems too high a temp for this. I used fresh Pork shoulder, cut precisely the way the picture showed, rested with the mixture as shown. I even rendered out my own pork fat for the fat use to cook the meat! I am not impressed. I now need to go and buy MORE pork to try again. 4 days gone and all I have is a dutch oven full of over-cooked, rubbery pork chunks that taste amazing. Not a rillette.
Hi Stacey, at first you describe the meat as rock hard and at the end you describe it as rubbery. Those are two completely opposite textures, which is it? I’m not sure how it’s even possible for meat to become “rock hard.” In any case if you stopped at the point of pulling the Dutch oven out of the oven, the rillettes are not done at that point, there are still several more steps involving adding more liquid, fat, covering it in fat and letting it sit, etc. At that point the meat will be juicy and ready to use.
Who’s a pretty girl …
Jeanne Benoit has recipe for pork rillettes.
Yikes! I’m in Canada so checked out your lard link brand on amazon Canada only to find the cheapest price for a 14 ounce jar is $155.62CD! Whew! Think I’ll be looking around for a much cheaper brand or simply stick to my non hydrogenated although btu added to prevent rancidity, always reliable Tenderflake lard that I, my Mother and Grandmother have always used that can be purchased for under $5.
I’ve a French Canadian friend who’s father often talks about how his Mother used to make a pork and fat dish similar to yours when he was a child so have been checking out old French Canadian/Quebec cookbooks as well as online sites to see if I could find the closest thing to the recipe he remembers from way back then.
He does not refer to it as rillettes though, also doesn’t remember the name his Mother used either, to him it’s fat/lard over pork that was pressed into small bowls till hardened then eaten cold.
But, with his Mother’s way of making it being a whole pork roast done in the oven till fall apart tender, the meat then being broken up & put through a hand crank meat grinder. His Mother would serve it as you do, cold with homemade toasted bread or homemade crackers.
Problem being my friends Father has no idea what seasonings his mother used, he just says “she added spices” but would love to be able to taste that old childhood favourite again.
Your recipe is pretty darn close to other’s I’ve found, closer actually, so will have to give it a good read over then perhaps make a small quantity first to see if it might pass the taste test with my friend’s Father.
Thanks for posting!
Double yikes, Joycelyn! That’s insane. Even the price on the U.S. Amazon site is crazy expensive for what you get. But for $155.63CD you could practically make a lifetime supply of it yourself! As with most things, I recommend making it yourself anyway if you have access to leaf/kidney fat at a local butcher. VASTLY cheaper, fresher and I just have more confidence in its purity: https://www.daringgourmet.com/how-to-render-lard-and-why-you-should-use-it/. Definitely, make a smaller batch and see what he thinks. And then let us know what you both think!
Jocelyn. French Canadians use ground pork for a quick version of this. Not sure the spelling but it’s called Croutin. Creton?
You had me at rendered lard. I’d be all about this.
Looks great for a party!
Perfect for any party or get together!
I will have to try this! What a great way to expand appetizers on the table.
Sounds like an amazing appetizer to serve on Easter Day!
What a great appetizer option! I cannot wait to try the out!
They look so cute and yummy!