| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 500 |
| White wine | 500 |
| Water | 500 |
| Pork loin | 250 |
| Pork belly | 250 |
| Lard | 250 |
| Salt | 18 |
| Ground black pepper | 13 |
| Powdered bay leaves | 1 |
| Thyme | 1 |
| Chopped parsley | 1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Rillettes de porc
- Chop the meat into 2 cm cubes;
- Mix the meat, salt, and black pepper;
- Let it rest for 1 hour in a refrigerated environment;
- In a pan, melt the pork fat and sear the meat cubes;
- Boil water in a separate pan;
- After the water boils, add the meat and all the seasonings;
- Cook over low heat for 4 hours;
- Stir every 30 minutes;
- If necessary, add water little by little;
- After 4 hours, remove the meat and shred it with a fork;
- Place in airtight glass jars, pressing the meat down with a spoon;
- Add a little of the broth over the rillette;
- Store in the refrigerator for 5 days before consuming.
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