Pork Rillettes

by Richard H. Turner

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If you have been to the shop lately, you will have noticed that we are currently stocking a fine selection of wines from St John. Namely Picpoul, Rosé, Macon, Claret and Bien Autre. All fantastic drops and all expertly blended by Victoria Sharples, who is Head of Wine Operations at St John. Read the full blog post.

  1. Put the pork fat and meats into a large bowl, season with salt and pepper, then cover and refrigerate overnight.
  2. The following morning, preheat the oven to 160℃ / gas mark 3.
  3. Remove the meat from the refrigerator and place in a large ovenproof casserole with the remaining ingredients. Cover with lid and bake for 4 hours.
  4. Remove from the oven and transfer everything to a bowl and allow to cool. Prepare an ice bath (fill a baking tray with ice cubes) and place the bowl on top of the ice to cool and set. Remove the faggot of herbs and the vegetables and flake the meat with your fingers. As the mixture cools it will start to go white - at this point, adjust the seasoning. Remember that when cold the seasoning will fade, so be generous.
  5. Transfer the flaked meat to a sterilized Kilner jar and cover with a circle of greaseproof paper, then seal the jar.
  6. Refrigerate untouched for at least a week to allow the flavours to develop. When ready, allow to reach to room temperature before eating. Served with toasted sourdough or a crunchy baguette.
Work time: 20 minutes
Total time: 3 hours 20 minutes
Makes Kg
US | Metric
Pork fat, cut into 1 cm dice
250 g
Pork shoulder, cut into 2 cm dice
500 g
Pork belly, cut into 2 cm dice
250 g
Maldon sea salt flakes
Freshly ground white pepper
Dry white wine
100 ml
100 ml
Garlic clove, peeled but left whole
Small celery stick
Small onion
Small carrot
Faggot of sage, thyme, rosemary and bay