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Loading...Rillettes de Porc du Mans are a rustic slow-cooked pork spread from the Sarthe region of France, traditionally served at room temperature on toasted country bread. Unlike the finer Tours version, the Le Mans style keeps the shredded meat a touch coarser and often braises the cuts in dry white wine with shallots and thyme. The finished pot is sealed under a layer of warm lard, which preserves the rillettes and keeps them silky for weeks.
Prep Time25 mins
Cook Time240 mins
Total Time265 mins
Servings6
YieldAbout 4 cups (6 generous servings)
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 42 gFat
- 15 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 1 gSugar
- 36 gProtein
- 720 mgSodium
- 580 mgPotassium
- 35 mgCalcium
- 2.5 mgIron
- 2 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the pork and seasoning
- 3 lbs (1.4 kg) boneless pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) fresh pork belly or fatback, rind removed, cut into 1-inch pieces
- 2 tbsp kosher salt
- 1 1/2 tsp freshly cracked black pepper
Aromatics and braising liquid
- 4 medium shallots, peeled and quartered
- 6 garlic cloves, smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 1/4 cups (300 ml) dry white wine, such as Chenin Blanc or Sauvignon Blanc
- 1 1/2 cups (360 ml) water
For sealing and finishing
- 1 cup (225 g) rendered pork lard, melted
- 1/2 tsp fine sea salt
- Warm toasted baguette, cornichons, and Dijon mustard, for serving
Directions
- Combine the pork shoulder, pork belly, kosher salt, and pepper in a heavy 6-quart Dutch oven. Add the shallots, garlic, thyme, bay leaves, white wine, and water; the liquid should come about two-thirds of the way up the meat.
- Bring the pot just to a bare simmer over medium heat, then immediately reduce to the lowest possible setting. Partially cover and cook gently for 3 1/2 to 4 hours, turning the meat once halfway through, until the pork shreds apart effortlessly with a fork. Do not let the liquid boil.
- Using a slotted spoon, transfer the pork pieces to a large bowl. Strain the braising liquid through a fine sieve into a separate bowl and skim off about 1 cup of the rendered fat from the surface; reserve both the fat and the remaining jus.
- Shred the pork finely with two forks or by hand, keeping a slightly coarse, rustic texture characteristic of the Le Mans style. Discard the bay stems and bay leaves, and pick out the thyme sprigs.
- Fold the reserved pork fat and 2 to 3 tablespoons of the strained jus into the shredded meat; the mixture should be moist and glossy but not soupy. Taste and adjust with additional salt or pepper.
- Pack the warm rillettes firmly into 4 to 6 sterilized half-pint jars or ceramic crocks, smoothing the top and pressing out any air pockets.
- Stir the fine sea salt into the melted lard and pour a 1/4-inch layer over the surface of each jar to seal. Let cool, then refrigerate for at least 24 hours so the flavors meld and the spread firms up.
- To serve, lift off the lard seal, scoop the rillettes onto toasted baguette slices, and accompany with cornichons and Dijon. Always bring to room temperature about 30 minutes before serving for the silkiest texture.
Cook’s Notes
- The cook must be very gentle: a hard boil will toughen the meat and cause the fat to separate. Aim for the faintest bubbling at the edge of the pot.
- For the most authentic Le Mans character, shred by hand and leave some visible strands rather than mincing the meat into a uniform paste.
- Save any leftover strained jus; it makes an excellent base for a quick pan sauce or lentil soup.
- Always seal the jars with a layer of warm lard, not butter; the lard hardens into a protective cap that is traditional and keeps the rillettes for up to 3 weeks refrigerated.
- Pull the rillettes from the fridge 30 to 45 minutes before guests arrive so they soften to that classic, luxuriously spreadable consistency.
