Homemade Pork RillettesTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 110° C (220° F)
Preparation time: 15 minutes
Cooking time: 7 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:225 kcal
Proteins:15.9 g
Fats:21.1 g
Carbohydrate:1.2 g
Fibers:0 g
Sugar:0 g
Cholesterol:66.8 mg
Sodium:679.3 mg
Calcium:7.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2000
g
pork belly
2000
g
lean raw ham
600
g
lard
500
ml
water
200
ml
vouvray or other white wine
12
g
salt
6
g
pepper
METHOD
- Cut the pork into pieces.
- Pour the water into a heavy cast-iron pot and bring to a boil. Add the lard and the cut-up meat.
- Cover and cook in a bain marie in the oven at 110° C (225° F) for six hours, mixing often with a wooden spoon.
- When the meat begins to fall apart, the rillettes are cooked. Add the Vouvray and return to the oven for an hour.
- Remove from the heat. Mix and break up roughly. Season.
- While still hot, pack into stoneware pots.
- Let cool, then refrigerate.
SOMMELIER
Vouvray sec 1988 - Domaine du Clos Naudin
CHEF'S NOTES
"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."
