Rillettes – the pastey pork treat

free-range ham and home made rillettes

from l-r: rillettes, loaf of bread, spencers brook ham (glazed with marmalade)

Request for a recipe so I’d share it with you all/both. Rillettes is a rufty tufty pate that’s basically pork with pork fat and thus a simple pleasure to be enjoyed. It’s been well liked by young and old and the best use to date has been for breakfast on toast with a few bubbles.

It’s best made in bulk so you can either live off it for a couple of weeks or, for that christmas magic, share it around.

500g pork fat – you can use pork lard, I just carefully scraped the fat off a bit of pork skin for crackling (really it’s beautiful stuff – makes me think of soft serve ice-cream for some reason)
700g pork – shoulder, leg, loin … whatever really as long as it’s lean and meaty
500g pork belly – just trim the skin off and don’t worry about the bones.

Dice the meat into inch (roughly) pieces.

1 onion, 1 carrot, 2 cloves of garlic – peeled
1 stick of celery, 10 sage leaves, 3 twigs of thyme
white wine

Simmer the pork fat gently in enough water to cover and drain.
Add everything into a casserole dish and add a big glass of white wine. Cover with a piece of greaseproof paper and simmer at as low a flame as you can. A diffuser is handy. Stir occasionally.
At some stage I decided it as time for bed so I added a splash more wine, put the lid on the casserole dish and put it in the oven overnight at 70C.

Allow the meat to cool, remove everything that is neither meat nor fat, and then break the meat and fat up into small pieces. Disposable gloves are handy for this. The meat, if you’ve cooked it long and slowly enough, should really just fall to bits and shreds. Season generously.

Now you can distribute it into jars or ramekins and seal the top with a little clarified butter. Allow to chill. Enjoy with good white bread and whatever drinks you have handy.

BONUS! Roast Char Sui Pork

Take a piece of pork, make some deep slashes on either side. Put it in a bowl with a cup of Char Sui sauce, several star anise, and a decent splash of Chinese rice wine. Leave for a couple of hours but just turn it over now and then to coat.
Place the meat on a rack over a tray with water in it. The steam keeps it moist and it stops the sugary sauce from burning in the tray. Cook at 150C for about an hour and a half to two hours or until the pork reaches 80C on the meat thermometer.
I’m sure it’d be great in soup but I just had it in nice big slices while enjoying beers with friends.

Do make sure you grab some fruit and veg at some stage.

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5 comments

  1. gracianne’s avatar

    Yes, right, let’s start thinking about the fruits and vegetables.

  2. Anthony’s avatar

    I think there are definite limits to the all pork and cheese diet

  3. Hannah’s avatar

    Pork and pork fat. Brilliant. I am so sold.

    H :)

  4. santos’s avatar

    funny i just made char siu with bonus rillettes–my char siu recipe is as long as your rillettes recipe and…you know how this ends, with beers and slabs

  5. Anthony’s avatar

    I’m very outcomes based and if the outcomes are beer and pork, then life is good.

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