Porc Rillettes (Rillettes de Tours)
Our Pouzauges family friends always offer us this delicious potted pork. It is a specialty of the Loire region (where Tours located) and an alternative to French liver pates which are not universally liked.
Ingredients:
- 1 kg pork belly/meat
- 225 g pork/duck fat
- 1 dessertspoon fresh thyme
- 1 heaped teaspoon salt
- 2 cloves garlic, crushed
- 10 black peppercorns
- 100 ml dry white wine
- salt/pepper to taste
Instructions:
- Cut the pork into 1 x 2 cm pieces and place in a bowl with the fat.
- Add the thyme, salt. garlic, peppercorns and mix together.
- Transfer to a the terrine/loaf tin or casserole dish and pour in the wine.
- Mix to distribute the flavours, cover and place it in the oven at 140 deg for 4 hours.
- Taste a piece of pork and add more salt/pepper, if necessary.
- Empty into a large sieve standing over a bowl and let all the fat drip through.
- Shred the strips of meat with forks.
- Pack the rillettes lightly into a terrine/loaf tin or glass pots.
- When the pork is cool, pour the fat over it (you may need to heat the fat a little first).
- Cover and refrigerate for up to a week - serve at room temperature.
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