• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsH, D
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350g pork scotch fillet (neck), cut into 650g pork flare (the fat surrounding the pig's kidney, ask your butcher), cut into 5cm pieces

  2. 3 teaspoons salt

  3. teaspoon freshly ground black pepper

  4. teaspoon mixed spice

  5. 185g unsalted butter, melted cooled baguettes and cornichons (small pickled cucumbers or gherkins), to serve

Instructions Jump to Ingredients ↑

  1. Combine the pork fillet, pork flare, salt and pepper in a heavy-based casserole dish and add enough water to reach about 2.5cm above the meat. Bring to a boil on stovetop and cover. Simmer over low heat for 4 hours, skimming top once or twice.

  2. Drain the meat and fat in a colander set over a large bowl and allow to cool a few minutes. Using 2 forks, shred the meat and fat finely. Check seasoning and stir in the mixed spice. Pack firmly into small dishes or ramekins, leaving 1cm on top for the butter layer, and refrigerate for about 1 hour, until firm.

  3. Pour the melted butter on top and place in the fridge for about 1 hour to set. The rillettes, with the butter layer intact, may be refrigerated for up to 1 week. Remove from the fridge about 1 hour before serving — the rillettes should be soft and spreadable. Serve with baguettes and cornichons.

  4. Note: Most major food halls and delicatessens sell pre-made pork pates very similar to pork rilettes that can be substituted for convenience.


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