Rillettes de Porc avec Graisse d’oie
Servings
6litres
Cook Time
6hours
Servings
6litres
Cook Time
6hours
Ingredients
Instructions
  1. Chop the pork belly into 1 inch cubes and put into a slow cooker/crockpot
  2. Chop the shoulder into 1 inch cubes
  3. Sometimes you may find a shoulder blade, just trim around it and throw it in the slow cooker as well. It’ll add to the flavor, and you can fish it out later.
  4. Add the extra fat (Goose fat in my case)
  5. Add the thyme and bay leaf, and 3 cups of water to ensure the meat doesn’t catch.
  6. Cook until the meat starts to fall apart easily – this pot took me about 6 hours on auto.
  7. Remove some of the fat to use later on to seal the meat. I removed a bit too much here that I wish I had left in the meat. Using 2 forks shred the meat well.
  8. Using a stick blender puree the mixture
  9. Add the zest and juice of 3 lemons
  10. Using a fine grater, grate an entire nutmeg in and mix well. Finally add salt and pepper to taste
  11. Prepare your containers for storage by rinsing them in boiling water
  12. Spoon the mixture into the containers leaving a gap at the top to add a sealing fat cap.
  13. Pour the still hot liquid fat over the surface of the mixture and refrigerate until the fat has solidified.

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