Rillettes de Porc avec Graisse d’oie

When we were in Sydney recently we visited a french charcuterie where they were selling a pork product called Rillettes which is a fatty meat paste, used the same way as Pate on crackers, or on cheese, or just smeared on a lettuce leaf.

I asked the chef how he made it and he said he confits the pork in a combination of lard and duck fat for many hours until the meat falls apart, then he blends it into a paste and batches it into containers and seals them with a little hot fat, and refrigerates them.  They should last like that for months refrigerated.

It was so tasty, and so clearly keto that I determined to make some, and they make nice gifts so I decided to make a lot.  I ended up making about 6 litres of Rillettes which in retrospect may be too much … but at least I have my Christmas presents to family organized.

Print Recipe
Rillettes de Porc avec Graisse d'oie
Course Appetizer
Cuisine French
Cook Time 6 hours
Course Appetizer
Cuisine French
Cook Time 6 hours
  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.

Notable Replies

  1. Ohhh my :yum: They look delicious :yum: I did see Aldi have something similar at or near Xmas last year. Top notch :+1:t2:

  2. I have a tub of goose rillettes in the fridge but this looks way yummier. YUM YUM pigs bum!

  3. Is that not called butt? :smiley:

  4. Do you freeze it BTW or maybe just add an extra layer of fat on top to seal it in? You can get old confit jars here where they would layer up the duck with fat and preserve it that way.

  5. Just fridge it. Add a layer of fat on the top to seal it.

Continue the discussion at

1 more reply