Wayne Gisslen

Rillettes of Pork

Preparation info
  • Yield: Approximately

    1 lb

    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Cut the meat, with all the fat, into large dice.
    2. Cut off 1–2 oz (30–60 g) of the fat and render it slowly in a large, heavy pot. Add the meat and brown it lightly and gently over moderate heat.
    3. Stick the onion with the cloves. Add the onion and the remaining ingredients. Cover and cook slowly in a low oven or on the range over very low heat, until the