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Homemade Pork Rillettes Recipe
Homemade Pork Rillettes
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Flavors of Brittany
Total time: more than 2 hours

Preheat the oven to 110° C (220° F)
Preparation time: 15 minutes
Cooking time: 7 hours

Difficulty: Easy
Chef's Note

"The rillettes I make, for which I'm sharing the recipe, are not fatty, but instead are light, spicy and peppery. They obviously call for a wine that is both dry (sugar encumbers the taste buds) and not too mature, otherwise it will overpower the rillettes."

- 2 kg (4 1/2 lb.) Pork belly
- 2 kg (4 1/2 lb.) lean raw ham
- 600 g (1 1/3 lb.) lard
- 500 ml (2 cups) water
- 200 ml (3/4 cup) Vouvray or other white wine
- 12 g (2 1/2 tsp.) salt
- 3 g (1/2 tsp.) pepper per kg
  1. Cut the pork into pieces.
  2. Pour the water into a heavy cast-iron pot and bring to a boil. Add the lard and the cut-up meat.
  3. Cover and cook in a bain marie in the oven at 110° C (225° F) for six hours, mixing often with a wooden spoon.
  4. When the meat begins to fall apart, the rillettes are cooked. Add the Vouvray and return to the oven for an hour.
  5. Remove from the heat. Mix and break up roughly. Season.
  6. While still hot, pack into stoneware pots.
  7. Let cool, then refrigerate.

Vouvray sec 1988 - Domaine du Clos Naudin

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