Potted Pork (Rillettes De Porc)

Potted Pork (Rillettes De Porc)

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This is the speciality of the city of Tours in the Loire valley, although versions of it are found all over France.
Servings: 14
Calories: 780


  • 1 1/2 lb Pork fat cut into pieces
  • 2 lb Lean pork belly cut into 5 cm (2 in) pieces
  • 2 floz Water
  • Salt and pepper to taste
  • 1 tsp Dried sage
  • 2 Bouquets garnis
  • 1/2 tsp Dried marjoram
  • 1 Garlic clove crushed


  • 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.
  • 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).
  • Remove from the heat and remove the bouquets garnis.
  • Pour the mixture into a fine strainer and allow the fat to drip through into a bowl.
  • Beat the marjoram, garlic and seasoning to taste into the mixture in the strainer, then shred with a fork.
  • Turn the pork into small stoneware pots (or a terrine if you prefer).
  • 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.
  • Use as required.


makes about 700 g (1 1/2 lb)
Calories: 780 kcal
Carbohydrates: 1 g
Protein: 6 g
Fat: 83g
Saturated Fat: 32 g
Cholesterol: 93 mg
Sodium: 23 mg
Potassium: 151 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 169 IU
Vitamin C: 1 mg
Calcium: 44 mg
Iron: 2 mg
Cuisine French
Ingredients Pork
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