Photograph of the finished Rillettes du Mans

France · Thịt heo xé ngâm mỡ Rillettes du Mans

Rillettes du Mans

4 hr Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 3.5 lb
  • Photograph of Tallow Tallow 1.1 lb
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Dried thyme leaves Dried thyme leaves 0.6 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Bread Bread 4 loaves

Method

  1. 1 Cut the pork belly into 5 cm long strips, rub with salt and pepper, and refrigerate for 24 hours.
  2. 2 Simmer the meat with fat, white wine, thyme, red onion, and garlic at 120 degrees for 3 hours and 30 minutes.
  3. 3 The temperature must be kept below 130 degrees throughout the meal; any higher and the meat will become dry and tough instead of melting in the fat.
  4. 4 Remove the meat from the water and use two forks to shred it into long strands; rillettes du Mans are left coarse, not mashed.
  5. 5 Mix the shredded meat with some of the strained rendered fat, then pack it into a jar and season again.
  6. 6 Pour the fat over the top to seal it, then refrigerate for 24 hours. Serve as a spread for bread.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: pressure cook for 50 minutes, then release the pressure naturally; the meat will still be shredd, but the strands will be shorter than in the oven-cooked version.

Start cooking