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Starters | Meat

Pork rillettes

This French classic will keep your cells communicating and protect your eyesight

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Pork rillettes recipe
Serves:
8
Preparation:
20 Mins
Cooking:
180 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Gluten, Soya, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Pork rillettes?

This French classic will keep your cells communicating and protect your eyesight

 

Ingredients

Method

Ingredients

2 bay leaves crushed nutritional information
2 bay leaves crushed
50ml/large splash of  calvados nutritional information
50ml/large splash of calvados
4 cloves, crushed nutritional information
4 cloves, crushed
30g/cornichons or sliced gherkins nutritional information
30g/cornichons or sliced gherkins
4 tbsp duck fat nutritional information
4 tbsp duck fat
30g/5 garlic cloves, roughly chopped nutritional information
30g/5 garlic cloves, roughly chopped
1 tbsp juniper berries, crushed nutritional information
1 tbsp juniper berries, crushed
¼ tsp ground nutmeg nutritional information
¼ tsp ground nutmeg
1kg rindless, boneless pork belly cut into 2cm cubes nutritional information
1kg rindless, boneless pork belly cut into 2cm cubes
Salt and pepper to taste nutritional information
Salt and pepper to taste
4 sprigs of thyme nutritional information
4 sprigs of thyme
2 baguettes, sliced and toasted nutritional information
2 baguettes, sliced and toasted
200ml white wine nutritional information
200ml white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Mix the nutmeg, juniper, cloves, bay leaf, thyme, salt, pepper, Calvados, garlic and pork together.
2) Marinate overnight in the fridge.
3) The next day, heat the oven to 140C/120C fan/gas 1.
4) Put the meat into a casserole pot, add the wine and enough water to just cover.
5) Bring to a simmer then put into the oven and cook for 3 hours.
6) Allow to cool slightly before pouring everything into a colander, draining the juices and fat into a bowl for a few minutes.
7) Put the pork into a food processor and blitz on a low setting to shred the pork.
8) Add the juices and fat slowly while the mixer still going until well combined.
9) Pack the pork into individual ramekins, level out and add some duck fat to the top of each.
10) Refrigerate to set the fat. They can be kept for a up to a week.
11) Serve with the baguette and the cornichons on the side. 

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