Rillettes De Porc: Easy & Inexpensive Recipe For A Popular Appetizer

By La Cuisinière | Appetizers

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Jul 14
Rillettes Plate

Rillettes de Porc is a popular and hearty appetizer made from a combination of lean and salt pork.

Potted meat by any other name, this is not a “deviled ham” spread but it’s as easy as taking your pulled pork recipe one step further to create a French specialty.

If you really want to get fancy and impress the guests at your next dinner party, prepare the Rillettes with duck instead of pork.

Homemade Rillettes De Porc

 

You’ll find Rillettes de Porc on the gourmet appetizer menu of even the best restaurants in France.  At home, it is a real treat as an appetizer but it is super easy to prepare!

In a hurry?  Buy Rilletes De Porc.
Have a couple days? Prepare Great Grandma’s Pâté De Campagne

Rillettes Plate

Rillettes With Fresh Baguette & Cornichons


High end markets such as Wegmans® sell the small tubs of duck rillettes by Les Trois Petits Cochons.  The duck version is next on my to-do list.  It is no more difficult to prepare than the pork just more expensive.  🙂

There is also a delicate and creamy seafood version of this spread made with smoked salmon!

pork shoulder roast

Recipe For Rillettes De Porc:

The basic recipe can be made with water but we all know that everything comes out tasting better with the addition of a cup of dry white wine.

  • A lean pork shoulder weighing about 4 to 5 lbs.
  • Add boat loads of pungent fresh garlic
  • Surround with strips of salt pork (about 12 oz.)
  • Season with coarse sea salt and freshly cracked pepper
  • Several sprigs of fresh thyme and a few bay leaves
  • Set it and forget it type of recipe (Set your slow cooker to low for 8 hours)

Remove the pork from the rendered cooking liquid.  Break up into small pieces.  Place in a large bowl and mash until most of the meat is paste like but with some small shreds remaining.  Spoon into individual small mason jars or little tubs as seen in the photo below.

Press down into the container until level and top off with cooking liquid until covered.  Refrigerate until ready to eat.  The layer of fat covering the meat prevents it from drying out.  We scrape it off prior to serving and eat only the meat spread.

Don’t forget a couple of really fresh baguettes.

Eat sparingly as this is definitely not what the doctor ordered but on Bastille Day, this is a must à la maison!  It’s cooking and eating à la mode de chez nous.

French Country Cuisine Recipes

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1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!

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