Pork Rillettes Recipe - Great British Chefs
Originating from the Loire valley of France, this is a classic way to turn an inexpensive cut of meat into a delicious dish. Serve with crusty French bread as a first course or light meal.
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.greatbritishchefs.com.
Ingredients
- 8 tbsp of coarse sea salt
- 1kg pork belly, boned and rind removed
- 500g of pork back fat, chopped
- 2 garlic cloves
- 1 bouquet garni
- 1/4 tsp black peppercorns, crushed
- 1/2 tsp juniper berries, crushed
- 250ml of dry white wine
- 100ml of duck fat, or goose fat, if necessary
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