European
France - Starters
Rillettes de Tours
Chef's Menu Description
Historic Loire Valley specialty: succulent pork belly and shoulder slow-cooked in its own fat with lard, white wine, and aromatic herbs until fork-shredded, served cold with cornichons.
Ingredients
- • 600g pork belly, skin removed and cut into cubes
- • 400g pork shoulder, cubed
- • 100g pure pork lard
- • 100ml dry white wine or water
- • 2 thyme sprigs, 1 bay leaf, 1.5 tsp fine sea salt, 1 tsp freshly cracked black pepper
- • Crusty bread and cornichons for serving
Preparation Steps
1
Phase 1
In a heavy pot, melt lard over medium heat. Add pork cubes and cook for 10 minutes until lightly browned.
2
Phase 2
Add white wine, thyme, bay leaf, salt, and pepper. Cover tightly and cook on the lowest simmer for 4 hours until meat is completely falling apart.
3
Phase 3
Discard bay leaf and thyme. Use two forks to shred the tender meat fibers directly in the cooking juices and rendered fat.
4
Phase 4
Pack shredded rillettes into ceramic terrines or jars, ladling melted fat over top to create an airtight seal. Chill until set. Serve spread on crusty toast with cornichons.