Pork rillettes
- Published: 2 May 24
- Updated: 23 Jul 24
Learn the skill of meat potting with Debora Robertson’s rillettes recipe. A French classic, pork rillettes are perfect served with a crusty baguette and crisp, tart pickles. See more of Debora’s serving suggestions in the Tips section, below.
“Rillettes isn’t a pâté in the classic sense (as I found to my shame when I called it that in front of a French friend), but it cheerfully does a pâté’s job so I’m not quibbling,” says Debora. “Spoon into earthenware terrines, ramekins or jars and it will keep for a week in the fridge. Once you’ve broken the fat, eat within a day.”
Next time: try our speedy mackerel pâté.
-
Serves 12 -
Hands-on time 30 min, plus cooling and chilling. Simmering time 3-4 hours
Nutrition
- Calories
- 395kcals
- Fat
- 35g (11g saturated)
- Protein
- 19g
- Carbohydrates
- 0g
- Fibre
- 0g
- Salt
- 0.6g
delicious. tips
Don’t waste it This makes a lot of rillettes, but if you’re decanting the mixture into smaller containers, it can be frozen for up to 3 months.
Debora’s suggestions for what to serve with your rillettes
• Good bread. I like a crusty baguette
• Cornichons, caperberries or any other crisp, tart pickles
• Some perky radishes
• Fig or other fruit chutney
• A crisp green salad with a sharp, mustardy vinaigrette
• For that retro 1970s hit, Ritz crackers or melba toastThe sealed rillettes will keep for a week in the fridge. Once you’ve broken the fat, eat within a day.