Pork rillettes

Delicious strands of lightly cured pork held together with an emulsion of wine, aromatics and the pork’s own fat, rendered out during the slow cooking process. This recipe makes a fantastic starter served with warm toast and chutney, pickle or savoury marmalade, or a great addition to any picnic or buffet.

Equipment and preparation: you will need a spice grinder, a heavy-bottomed pan (preferably cast iron) and a terrine mould for this recipe.

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