Potted Pork (Rillettes De Porc) recipe
information
This is the speciality of the city of Tours in the Loire valley, although versions of it are found all over France.
ingredients
700 g (1 1/2 lb) Pork fat, cut into pieces
1 kg (2 lb) Lean pork belly, cut into 5 cm (2 in) pieces
50 ml (2 fl oz) 1/4 cup Water
Salt and pepper to taste
1 tsp Dried sage
2 Bouquets garnis
1/2 tsp Dried marjoram
1 Garlic clove, crushed
1 kg (2 lb) Lean pork belly, cut into 5 cm (2 in) pieces
50 ml (2 fl oz) 1/4 cup Water
Salt and pepper to taste
1 tsp Dried sage
2 Bouquets garnis
1/2 tsp Dried marjoram
1 Garlic clove, crushed
method
1. Put the pork fat, belly and water into a large saucepan and bring to the boil. Season generously with salt and pepper and add the sage and bouquets garnis.
2. Cover and simmer the mixture for 4 1/2 hours, checking occasionally to make sure the mixture does not become too dry (add more boiling water if this happens).
3. Remove from the heat and remove the bouquets garnis.
4. Pour the mixture into a fine strainer and allow the fat to drip through into a bowl.
5. Beat the marjoram, garlic and seasoning to taste into the mixture in the strainer, then shred with a fork.
6. Turn the pork into small stoneware pots (or a terrine if you prefer).
7. Pour a little of the pork fat over the top and set aside to cool completely. Cover with lids or foil and chill in the refrigerator.
8. Use as required.
2. Cover and simmer the mixture for 4 1/2 hours, checking occasionally to make sure the mixture does not become too dry (add more boiling water if this happens).
3. Remove from the heat and remove the bouquets garnis.
4. Pour the mixture into a fine strainer and allow the fat to drip through into a bowl.
5. Beat the marjoram, garlic and seasoning to taste into the mixture in the strainer, then shred with a fork.
6. Turn the pork into small stoneware pots (or a terrine if you prefer).
7. Pour a little of the pork fat over the top and set aside to cool completely. Cover with lids or foil and chill in the refrigerator.
8. Use as required.
serving amount
about 700 g (1 1/2 lb)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
