Recipe: Pork rillettes - The Field
Traditional French preserved pork recipe using fatty scraps, herbs, and duck fat for easy, delicious flakes served on toast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Ingredients
- 2kg (41⁄2lb) odds and sods of pork (shoulder and end of belly)
- Handful sea-salt
- 2 sprigs rosemary and thyme
- 1 bulb garlic
- 1 litre (35fl oz) goose or duck fat
- Black pepper (plenty)
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