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Rillettes de porc
Potted Pork
Preparation info
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1987
This is a very simple dish. Really it is a meat spread and is absolutely terrific spread over pieces of hot toast. You will find it on menus, particularly in the Loire valley and throughout France generally. It can be made from goose, duck or rabbit.
Ingredients
Method
Put the meat and fat into a heavy pan and cook gently for about 4 hours. When, the pieces of meat are very well-cooked, but not burned or brown, pour off the fat and reserve. Shred the meat using a couple of forks: do not use a food processor because it turns the meat into a paste. Add lots of salt and pepper. Put the shredded meat into glass jars and allow to cool.
Melt the reserved fa