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Healthy, low-fat, and nutritious are just a few words that would be entirely inappropriate when describing rillettes. It is in fact, breathtakingly un-healthy, being composed entirely of meat and fat but, as with all things, when eaten in moderation, it won’t be bad for you. If you like the creamy richness of well roasted pork in a paté-like form, then this is for you.


Preparation Time: 45 minutes (and several hours cooking it and then chilling it overnight)
Cooking Time: 6 hours
Serves: 20


  1. Heat the oven to 120°c.
  2. Remove the rind from the pork (keeping as much of the fat on the meat as possible), then chop it into roughly 3cm pieces and put it into an oven proof dish with a lid along with all the other ingredients. the raw rillettes ingredients
  3. Put the dish into the oven and cook it for 6 hours. When it is cooked, remove it from the oven and allow it to cool to room temperature. the cooked meat
  4. Put everything into a sieve over another bowl. Then put the meat back into the oven proof dish and put the sieved fat to one side, keeping it for later.
  5. Using two forks, finely shred the meat into strands by pulling it apart. This takes a while but the finer you can get it the better. shredding the pork with two forks
  6. Keep shredding until all of the pork is in fibres. Then season it plentifully with salt & pepper (because it will be served cold, you need more seasoning than you otherwise would). the shredded pork
  7. Pour all of the fat into the bowl with the meat, mix it together and then tip the mixture into the final serving dish. Then cover the dish with cling-film/plastic-wrap and put it into the fridge to set overnight. the rillettes prior to chilling
  8. When the rillettes has set, slice it or spoon it out and serve. a piece of the finished rillettes
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 5 days in advance.
Will leftovers be nice? Yes, as good as fresh, for up to 5 days.

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