Name: Pork Rillettes (Manteca colorada)
Yield: Serves 6–8
Cuisine: Spanish
Ingredients: 1 kg organic or free-range boneless pork belly, trimmed of rind; 3 bay leaves, preferably fresh, halved; 6 garlic cloves, roughly chopped; sea salt and black pepper; 1 heaped teaspoon fennel seeds, lightly crushed; 225 g pork back fat; 150 ml fino sherry; 4 teaspoons sweet smoked Spanish paprika; ½ teaspoon whole black peppercorns, lightly crushed

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The Spanish have a delicious recipe for pork rillettes that they make their own by adding paprika and fino sherry. Like the French rillettes, the pâté is sealed by a layer of rendered pork fat and adding paprika colours the fat red giving the dish its name: ‘manteca colorada’ (coloured lard). Manteca colorada is popular in southern Spain for breakfast; at Moro we serve it as a starter with toast and pickles.