Pork Rillette Recipe
This Pork Rillette recipe is a fantastic way to add culture to your family’s homestead meal plan. You can make this recipe for everyday meals or fancy holiday hors d’oeuvres. It’s a crowd-pleaser that couldn’t be easier!
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Servings: 8 people
Ingredients
- 1.5 pounds pork
- 1 pound pork belly
- 2 cups white wine
- 5 teaspoons salt
- 1 teaspoon nutmeg
- 2 whole star anise
- 1 whole cinnamon stick
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 cups lard melted
Instructions
- Preheat oven to 250°F.
- In a heavy-bottomed oven-safe pot on the stove, combine the (room temperature) pork, wine, salt, nutmeg, star anise, cinnamon stick, rosemary, thyme, and fat and bring to a boil over high heat.
- Once at a boil, cover and place in the preheated oven for about six hours; when done, the meat should completely fall apart when you test it.
- Remove the pot from the oven.
- Use a strainer to strain the solids from the cooking liquid, reserving the liquid. Discard any bones and any spices.
- Carefully transfer the pork to a stand mixer and shred it with the paddle attachment or two forks if you don’t have a mixer.
- Rillettes can be stored in smaller servings in covered glass jars with a layer of fat on the top, poured from the pot. Refrigerate rillettes for a few days before eating or freeze for up to 3 months.
Notes
Homesteading Hack: Remove the pork rillette several hours before serving if you have frozen it for another meal or appetizer. Give it a good stir and warm it up; it tastes as good as the day you made it!
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