Pork Rillettes Recipe (2024)

FAQs

What is pork rillettes made of? ›

Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months.

Pork rillettes may be served informally with an assortment of compotes, mustards, pickles and a loaf of country bread for a wine country-inspired picnic. The rich, savory flavors pair beautifully with the spice and fruit notes in Jordan Cabernet Sauvignon.

The fat can be scooped up with the rest of the rillettes and spread on crackers or bread. Rillettes are great served with crackers or a nice rustic loaf of bread, along with cornichons—those vinegary little French pickles—whole grain mustard, and fruit preserves.

While rillette has a chunky texture, pâtés have a smoother texture. Another difference is in the type of meat that is found in rillettes and pâtés. Pâtés are made from meat such as liver, while rillette is made from chunks of meat harvested from a leg, breast, rib, or thigh.

Rillettes is at best a distant relative to pâté in the forcemeat family. Pâtés are smoother and usually use organ meat, like liver whereas Rillettes will use meat from the leg, thigh, shoulder or rib.

Rillettes can be kept in the fridge for up to six months provided you pack them into clean jars with no air pockets and cover the surface with a good 5mm of clean rendered fat. Cover the jar with a screw-on lid or circle of greased foil.

ril·​lettes ri-ˈlets. -ˈyet. : cooked shredded meat (such as pork or duck) or fish preserved in fat.

Gizzard Rillettes are a great source of protein. (Along with a host of vitamins and minerals, and cholesterol to boot.) Plus, a slow and low braise gives plenty of time to break down this tough organ into the tender goodness it should be.

You can pull the jars out the day before, or even up to a few hours ahead of time for a quick delicious snack that will surely impress your friends. Rillettes are best served at room temperature spread thickly on toasted bread. Don't forget to eat with cornichon and a smear of Dijon mustard.

Rillettes are best served at room temperature spread thickly on toasted bread. Don't forget to eat with cornichon and a smear of Dijon mustard. Rillettes also make amazing salads and even quiches.

Is rillette served cold? ›

Are rillettes served hot or cold? Serve salmon rillettes at room temperature. While you can certainly enjoy this dish immediately after all the ingredients are combined, allowing it to chill in the refrigerator for a couple hours first will ensure the flavors have had time to meld.

Once opened eat within 7 days. The rillettes are preserved in fat and can last much longer, use your judgement.

Fatback, also called lardons, are thick cubes of skin and pork fat that are fried then served hot and fresh. Unlike pork rinds and cracklins, which are all about crispy, crunchy skin, fatback is pure pork fat cut from the area around a pig's spine.

Speaking of the loin region, the tenderloin cut also comes from this area. The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer.

The Pork Pirates are a group of pigs. These pigs live in The Pork Camper and listen to music. In MuskStix's fandom, they're poor pigs who ride in the back of a pork truck going to a slaughterhouse.

Rillettes has a rich, fatty flavor that is offset by a touch of acidity. The texture is smooth and creamy, with a slight graininess from the shredded meat. There is also a hint of smokiness from the cooking process. Overall, rillettes is an intensely flavorful experience that is sure to satisfy anyone's hunger.