← Nouns Cooking · French

Ingredients

• 700 g pork belly, rind removed, cut into 4 cm cubes
• 500 g pork shoulder, cut into 4 cm cubes
• 2 tsp Salt
• 1 tsp Black pepper, coarsely ground
• 3 cloves Garlic, peeled and bruised
• 4 sprigs Thyme
• 2 Bay leaves
• 1 pinch Allspice
• 150 ml dry white wine
• 150 ml Water
• cornichons and crusty bread, to serve

Method

1. Heat the oven to 140°C (120°C fan, 275°F). Put all the pork in a casserole with the salt, pepper, garlic, thyme, bay and allspice, then pour in the wine and water.
2. Bring to a simmer on the hob, cover tightly and move to the oven for 4 hours, stirring once or twice, until the meat falls apart when pressed and sits in clear melted fat.
3. Tip into a sieve set over a bowl to catch the fat and juices. Discard the herbs and garlic skins.
4. Shred the warm pork with two forks, or beat briefly in a mixer, into coarse threads. Stir in enough of the juices and some of the fat to make it moist and spreadable, then taste: it should be well seasoned, as the flavour dulls when cold.
5. Pack into clean jars or ramekins, pressing down to remove air, and pour a 5 mm layer of the reserved fat over the top to seal. Cool, then chill for at least 12 hours before eating.

Tips

• Sealed under fat, rillettes keep for about a week in the fridge; once opened, eat within 3 days.
• Bring to room temperature for 30 minutes before serving so they spread easily.
• Serve with gluten-free bread or crackers to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Serious Eats