Snack · 180 min · french

Rillettes de Porc

This is the kind of French snack you’ll make on repeat — pork shoulder and pork belly, 180 minutes, big payoff. The macros do the talking: 34g protein, 1g carbs, and 39g fat in every 514-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork shoulder
• 1 lb Pork belly
• 1 cup Duck fat
• 4 cloves Garlic
• 4 sprigs Thyme
• 2 Bay leaves
• 1/2 cup White wine

Steps

1. Cut the pork into large chunks, salt generously, and rest overnight — the salt seasons deeply and starts breaking down the meat.
2. Pack the pork into a heavy pot with duck fat, garlic, thyme, bay, and wine; the fat should nearly cover the meat.
3. Cook at the barest simmer, 200°F, for 3 hours until the meat falls apart at a touch — rillettes are confit, not roasted.
4. Lift out the meat, shred it fine with two forks, and strain the cooking fat.
5. Beat the shredded meat with enough warm strained fat to make a spreadable paste; season with salt and pepper.
6. Pack into jars, pour a thin cap of clean fat over each, and chill overnight to set.
7. Serve at cool room temperature on grilled bread with cornichons and Dijon; properly made rillettes keep 2 weeks refrigerated.

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