Soups and Starters Recipes - Rillettes de Porc Recipe

Place the pork, pork bones, sage leaves and bouquet garni in a large saucepan. Add just enough water to cover and season with a little salt and pepper.

Cook over a low heat until the water has almost evaporated and the meat is falling off the bone. Strain off the remaining juices, much of which will be pork fat, and set aside.

Remove all the meat from the bones and place in a mixing bowl, discarding the sage and bouquet garni.

Using 2 forks, shred the meat finely. Check the seasoning. Place the meat in a terrine or 6 small ramekin dishes. The dishes should be only three quarters full.

Strain the reserved juices over the meat and chill the rillettes in the refrigerator for at least 3 hours until set. Serve with crusty bread and a salad.