Rillettes de Tours

Preparation info
  • 3 to 4 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • pounds lean fresh pork
  • 2 pounds pork fat back
  • Salt and freshly ground blac

Method

  1. Dice the pork and fat. Put into a heavy pot with two teaspoons salt, pepper to taste, the cinnamon and nutmeg. Tie the bay leaf, shallot, thyme and cloves in a cheesecloth bag and add the herb bag to the pork.

  2. Add the water; cover and cook slowly for two to three hours, stirring occasionally. If fat begins to burn, add more water.

  3. Br