🥩 Rillettes de porc maison – La recette traditionnelle

Ingredients

• 2.7 kg Pork Shoulder (cut into 4-5 cm cubes, keep the fat)
• 500 g Unsalted Butter (for melting and cooking the meat)
• 40 g Fine Salt (adds flavor for charcuterie)
• 4 whole Cloves (whole cloves for herb sachet)
• 30 whole Black Peppercorns (whole peppercorns for herb sachet)
• 5 cloves Garlic (germ removed, pressed)
• 1 piece Large Onion (finely chopped)
• 4 whole Bay Leaves (whole leaves, removed before serving)
• 2 sprigs Fresh Thyme (for herb sachet)
• 2 sprigs Fresh Rosemary (for herb sachet)
• 50 g Additional Butter (melted and poured as a sealing layer on terrines)

Instructions

1. Cube the Pork

   Trim the pork shoulder if needed and cut it into large cubes about 4‑5 cm on each side, leaving the fat attached.

   Time: PT10M

2. Prepare the Herb Sachet

   Place thyme, rosemary, whole cloves, and whole peppercorns in a piece of cheesecloth, gather the corners, twist and tie securely with kitchen twine, forming a tight pouch.

   Time: PT5M

3. Prep Aromatics

   Remove the germ from each garlic clove, press the cloves through a garlic press, and finely chop the onion.

   Time: PT5M

4. Melt Butter

   Place the sauté pan over medium heat and melt 500 g of butter until fully liquid.

   Time: PT2M

5. Add Pork to Pan

   Carefully add the pork cubes to the hot butter, stirring to coat. Watch for splatter.

   Time: PT5M

6. Add Aromatics and Herb Sachet

   Add the chopped onion, pressed garlic, the herb sachet, and the whole bay leaves to the pan. Stir to combine.

   Time: PT2M

7. Bring to Boil and Salt

   Increase heat until the mixture reaches a rolling boil, then add 40 g of fine salt and stir.

   Time: PT5M

   Temperature: Boiling

8. Simmer Slowly

   Reduce heat to a low simmer, cover the pan, and let cook gently for at least 3 hours, stirring occasionally. After the first hour, taste and add freshly ground pepper (about 1‑2 teaspoons). Continue cooking until the meat is tender and easily pulls apart (about 3 h 30 min total).

   Time: PT3H30M

   Temperature: Low simmer

9. Separate Meat from Fat

   Remove the pan from heat. Using a slotted spoon, transfer the meat to a large bowl, discarding most of the rendered fat. Remove the bay leaves and the herb sachet.

   Time: PT10M

10. Shred the Meat

    Using two forks, pull the meat apart until it is finely shredded. Adjust seasoning with additional pepper if desired and, if the mixture seems dry, stir in a little of the reserved fat.

    Time: PT10M

11. Pack into Terrines

    Spoon the shredded meat into the terrine molds, pressing firmly to eliminate air pockets. Fill each mold to about 2 cm below the rim and smooth the surface.

    Time: PT10M

12. Seal with Butter

    Melt the additional 50 g of butter in a small saucepan and pour a thin layer over the surface of each terrine to create a protective seal.

    Time: PT5M

13. Cool and Refrigerate

    Cover each terrine with its lid or plastic wrap and place in the refrigerator for at least 24 hours before serving.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

2 g

Fat

30 g

Fiber

0 g