For 1kg of rillettes.
Ingredients:
- 500g of porc loin, rind and bones
- 500g of porc shoulder and bones
- 250-300g goose or duck fat
- 1 small onion, about 3cm in diameter
- 15g coarse salt
- 2 pinches of black pepper
- 1 pinch of nutmeg
- 2 stalks of thyme
- 1 bay leaf
Method:
Peel and finely chop the onion.
Cut up the meat in pieces of roughly 100g.
Melt the fat in a cast iron pot.
Add the meat and the rest of the ingredients, stir until the meat is completely coated with fat.
Cover and cook for about 4 hours on medium heat, stirring intermittently.
Leave to cool slightly.
Remove the meat and separate from the fat, bones, cartilage etc.
Remove the thyme and bay leaf.
Tear up the meat and put it back into the pot.
Boil for 5 minutes while stirring thoroughly.
Pour immediately into a terrine and leave in a cool place for about 3 hours (not the fridge)
When all the fat has risen and solidified (should become white), put the cool rillettes in the fridge.
