Pork Rillettes

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2 lb/1 kg belly pork
  • 4 oz/100

Method

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