Step-by-Step Guide to Prepare Homemade Pork Rillettes

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The ingredients needed to make Pork Rillettes:

1. Prepare 600 g x pork belly
2. Make ready 150 g x lard + extra for sealing
3. Make ready 1 x small onion
4. Prepare 5 x garlic cloves
5. Make ready 1 x stick celery
6. Prepare 1 x carrot
7. Get 100 ml x white wine
8. Prepare rosemary - bay leaf - parsley
9. Prepare 5 x cloves
10. Get 6 x juniper berries
11. Make ready 1 x star anise

They're commonly made from pork but are also made with duck, goose, rabbit, poultry and fish. And then there's rillettes. "Rillettes are incredible: smooth, fatty and intensely flavored," he wrote. This is from a French recipe called Rillettes de porc - rillettes make the perfect picnic dish or for an aperitif with some crusty bread, cornichons (little gherkins) and a glass of red/white wine. This rillettes recipe makes a fantastic starter served with toast and is a great addition to any picnic or buffet.

Steps to make Pork Rillettes:

1. Cut the pork into even pieces and place them into a heavy dutch boiler or casserole dish that has a lid.
2. Cut the vegetables into large chunky portions and add them to the pot along with the herbs, spices, lard and wine (reserve some parsley and 1 garlic clove for adding to the finished dish.)
3. To get the cooking process stared bring the pot up to a simmer, then cover with the lid and into the oven. It will take 4 hours at least at 150c to become tender enough, I cooked mine over night at 100c for 10 hours and then turned the heat up to 150c for an hour or so. Or just keep cooking until the meat is very tender.
4. You can see how tender the pork flesh is in the first image, I then drained all the ingredients away from the fat and liquid (keep the fat) using a colander sitting in a bowl. I then picked out the herbs and spices and removed the papery skin from the garlic cloves
5. Pass the fat and liquid through a sieve to remove the smaller unwanted bits, then remove the skin from the pork (you can ask your butcher to remove the skin when you buy the pork belly but keep the skin and add it to the pot when cooking)
6. Use a fork to break down the mixture then will take several minutes, Now add some ice to cold water in another bowl we are going to continue to mix over this ice water.
7. Continue to mix over the ice water for a minute then add about half the fat and liquid and keep mixing with your hand or a spoon
8. Finely chop the reserved garlic and parsley tougher and add to the pork mixture
9. Taste and season to your liking and mix thoroughly
10. Spoon mixture into selected containers and cover with some melted lard, the final image is how it looks when the lard has set in the fridge
11. These screen shots are taken from my youtube video. https://www.youtube.com/watch?v=CHbA_1IML3E&amp;t=16s

This is from a French recipe called Rillettes de porc - rillettes make the perfect picnic dish or for an aperitif with some crusty bread, cornichons (little gherkins) and a glass of red/white wine. This rillettes recipe makes a fantastic starter served with toast and is a great addition to any picnic or buffet. Rillettes are a classic slow-cooked French preparation for meat that's similar to pâté. Our grandparents used to eat lard in the winter months for good reason. It's a great source of warmth, has high caloric value and is the purest, most natural fat that is.

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