Pork Rillettes

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2 lb/1 kg belly pork
  • 4 oz/100


Weigh the meat when the skin and bones have been removed. If flare fat is not available from the butcher, use pure lard. Cut the pork and fat into 1 in/2.5cm cubes and put into a heavy pan with ¼ pint/125ml cold water. Cover and cook at 275°F/140°C/Gas Mark 1 for 4 hours. Turn into a sieve so that the liquid runs through, and keep this liquid. Pull apart the meat and fat with two forks so that