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Rillettes de Porc (French Potted Meat) from Petra Hildebrandt

1 kg (about 2 lb) lean pork
Salt, white pepper to taste
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
250 gr. (8 oz.) lard
1 sprig fresh thyme
1 bay leaf
2 cloves garlic

Rinse the meat and pat dry. Cube (3/4 inch cubes). Season with salt, pepper, cloves, ginger and nutmeg, rubbing the spices into the meat. In a large heavy pan heat the lard. Add pork cubes, thyme and the bay leaf. Cook over slow heat for about 5 hours. Stir thoroughly every now and then so that the meat will flake easily. When the meat is a golden brown and the rillettes are flaky and mushy, discard the thyme and bay leaf. Let cool, fill into preserving jars or stoneware pots.

May be covered with lard to prolong storage time. Storage: covered, in the fridge, for at least 3 weeks.

Sometimes I make double or triple batches and fill some of the rillettes into decorative stoneware pots, cover with lard and some kitchen wrap and a nice piece of cloth and a ribbon to give away as gifts.