serves
4-6
prep
15 minutes
cook
5:15 hours
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
5:15
hours
difficulty
Easy
level
Ingredients
- 50 g pork or goose fat
- 1 kg skinless pork belly, cut into 3 cm chunks
- 100 ml white wine
- 400 ml chicken stock
- 2 garlic cloves, crushed, thinly sliced
- 2 thyme sprigs
- Sea salt flakes and black pepper
- Toasted sourdough, Dijon mustard, sliced cornichons, to serve
Chilling time: at least one hour.
Instructions
- Melt the pork (or goose) fat in a large, heavy-based saucepan, then add the pork. Cook, stirring, over very low heat for 15 minutes, taking care not to brown the meat. Drain off and reserve the excess fat from the pan, then return the pan to the heat. Pour in the wine, chicken stock, garlic, thyme and a generous pinch of salt and pepper to the pan. Cover and simmer very gently for 5 hours, stirring occasionally and adding an extra splash of water to the pan if required (however by the end of cooking, the pan should be dry).
- Once the pork is tender, remove from the heat and allow to cool. Mash the pork with a fork, breaking up the meat and garlic. Season to taste.
- Spoon and compress the meat very tightly into a sterilised earthenware pot or glass jar. Melt the reserved fat and pour it over the pork. Refrigerate until the fat has solidified.
- Serve the pork rillettes with toasted sourdough, mustard and sliced cornichons.
Watch how to make this recipe on Episode 9 of Plat du Tour Season 6, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
