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Rillettes de Tours
3 to 4 cups
- Difficulty
Easy
Published 1966
Ingredients
1½ pounds 2 pounds - Salt and freshly ground blac
Method
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.
Add the water; cover and cook slowly for two to three hours, stirring occasionally. If fat begins to burn, add more water.
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