Rustic Pork Rillettes

Rustic Pork Rillettes With Crusty Bread

This is a recent Rachel Allen discovery with is great for lunch with some fresh bread but could also be a good starter for an informal rustic dinner party menu and the added bonus it it is really cheap to make but is delicious and impressive. Perfect for the credit cruch dinner party! You need to plan ahead as it needs to cook for 5 hours and cool but it should keep for a few weeks. Don’t be shy about making a full batch – initially I made a half batch and the whole lot went over one weekend.

Don’t worry about how fatty the meat looks as this will all melt away in the cooking leaving a course pate texture. In fact, the fattier the better and you need the belly pork boneless with the rind (ask your butcher to cut it off and pop it in the bag for you). Fresh nutmeg is a must – you could invest in a fab nutmeg grinder as a treat but there are many on the market.

Rustic Pork Rillettes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: Makes 4 full jars
  • Difficulty: easy


  • 500g pork belly with rind
  • 500g pork shoulder
  • 6 cloves garlic
  • 200ml white wine
  • level tsp freshly grated nutmeg
  • level tsp milled black pepper
  • 2 tsp Maldon sea salt
  • 2 bay leaves
  • 1 tbsp chopped thyme leaves, fresh


    • Preheat the oven to 150C / 130C fan / gas 2.
    • If the butcher didn’t remove the rind do so with a sharp knife, cut into about 6 pieces and save for later. Cut the belly pork and shoulder pork into 2cm cubes (roughly!) and add to a casserole dish with a tight lid. Peel and roughly chop the garlic and add to the casserole with the wine, nutmeg, salt, pepper and herbs. Mix together over heat to get it bubbling then transfer to the oven with its lid on.
  1. Rustic Pork Rillettes Oven Ready

    • It needs about 5 hours but check it after 4 as you don’t want it drying out. If halving the recipe it will need less time. When it has been in for 3 hours place the belly pork rind on a small roasting tray in the oven. After about an hour the fat should all be melted. Set the fat aside (and eat the crackling if you must!)
    • To sterilize the jars I just wash in the dishwasher beforehand. Stir the meat around a bit to break it up and then transfer to your jars and squash down.
    • Tip the melted fat from the crackling over the meat to seal the top. Let cool and then refrigerate until required. Serve with pickles and crusty bread.

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