Pork rillettes recipe

Lisa Featherby recipe for pork rillettes.

Rillettes is about as old-school a dish as you can get – and a tragically hard-to-find one. It gets right to the heart of what’s good: pork, pork fat, salt, and pepper. Kick off a meal …

A simple french charcuterie recipe, from the butchers of Gascony.

Pork rillettes are a savory meat spread originating in the Loire region of France as a method of preserving meat. This simple French recipe is slowly braised in the oven with white wine, garlic and spices. They’re a great alternative to pâté and they’re a delicious addition to any relish tray or charcuterie board.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

Explore Food & Wine's flavorful appetizer recipes for parties and entertaining. Host confidently serving these passed hors d'oeuvres and starters that will please a crowd at any gathering.

Potted Chicken Rillettes Recipe

Imagine sinking your teeth into the most exquisitely flavored fork-tender pork that has been simmered for hours in aromatic spices and then spread on crispy baguettes...c'est très délicieux!

Adapted from La Vie Rustic by Georgeanne Brennan Feel free to adjust the seasonings. The juniper berries lend a nice flavor, but may be hard to track down, so they can be omitted. I like allspice so I added that. Bay leaf or shallots can be cooked with the pork, if you wish. I chose to add some thyme branches. If you're avoiding alcohol you can use apple cider with a squirt of lemon in place of the brandy or whiskey, and the wine. Note: The original recipe in La Vie Rustic noted that after…

We loved little jars of potted beef when we were kids, but this is the Rolls-Royce version. It makes a wonderful starter or a great treat just to have in the fridge and dip into when you feel like a snack. Serve with some toast and a few gherkins or cornichons. Mace is a good old-fashioned spice, sold in small strips called blades or ground into a powder.