"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Rillettes Recipe

  Tried it? Rate this Recipe:


This recipe for Rillettes, by , is from Jan cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

jan gardiner
Added: Tuesday, February 3, 2009


* 2 sprigs thyme
* 1 bay leaf
* 4 peppercorns
* 2 parsley stems
* 1 lb. pork butt, cut into strips
* 1 lb. pork belly, cut small
* 1/2 cup white wine or water
* 1 clove garlic, peeled and given a whack
* 3/4 tsp salt
* pinch cayenne pepper

1. Put all the ingredients in a cocotte or in a heavy-bottomed saucepan. Cover and cook very slowly for 3 hours in a 300F/150C oven (or simmering on low heat on stovetop) until the meat is so tender it falls apart. (Check the meat at half-time. If it looks dry, add a little water.)
2. Strain the liquid into a clean saucepan. Pluck the bones and flavourings out of the meat, and discard. Shred the meat very, very fine with two forks. Add it to the strained juices. If necessary, cook down until virtually no liquid remains, but the meat mixture is still moist and juicy. Taste and adjust the seasonings. Pack into ramekins. Cool. Cover and refrigerate for up to a week.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!