Rillettes du Mans is a sumptuous French delicacy from Le Mans, celebrated for its rich, savory flavor and tender texture. This traditional pork rillettes is a type of pâté, made by slow-cooking pork until it’s so tender it can be easily shredded, then mixing it with fat to create a spreadable delight. Served chilled or at room temperature, spread on a crusty bread, it offers a rustic and indulgent taste experience. Rillettes du Mans is a testament to the simplicity and richness of French country cooking, making it a perfect appetizer for those who appreciate the depth and heartiness of traditional charcuterie.
AuthorJulia ForesekCategoryAppetizers & Starters, French, Slow Cooked & Braised DishesDifficultyIntermediateCook the Pork:
Combine the pork shoulder, pork belly, fatback, garlic, bay leaves, thyme, nutmeg, salt, and pepper in a large, heavy-bottomed pot. Add just enough water or stock to cover the meat.
Bring the mixture to a simmer over low heat, then cover and continue to cook gently for about 4-6 hours, stirring occasionally. The meat should be very tender and easily shredded.
Shred the Meat:
Remove the bay leaves and let the mixture cool slightly. Using two forks, shred the meat while removing any large pieces of fat or gristle. The texture should be fine and spreadable.
Reduce the Cooking Liquid:
If there's a lot of liquid remaining, return the pot to the heat and simmer uncovered until the liquid has reduced and the meat mixture is moist but not watery.
Transfer to Containers:
Pack the rillettes into small jars or ramekins, pressing down to eliminate air pockets. Pour a thin layer of melted fat over the top to seal the rillettes. Cover and refrigerate for at least 24 hours to allow the flavors to meld.
Serve:
Serve the rillettes spread on toasted or crusty bread, accompanied by cornichons or pickled onions.
Ingredients
Directions
Cook the Pork:
Combine the pork shoulder, pork belly, fatback, garlic, bay leaves, thyme, nutmeg, salt, and pepper in a large, heavy-bottomed pot. Add just enough water or stock to cover the meat.
Bring the mixture to a simmer over low heat, then cover and continue to cook gently for about 4-6 hours, stirring occasionally. The meat should be very tender and easily shredded.
Shred the Meat:
Remove the bay leaves and let the mixture cool slightly. Using two forks, shred the meat while removing any large pieces of fat or gristle. The texture should be fine and spreadable.
Reduce the Cooking Liquid:
If there's a lot of liquid remaining, return the pot to the heat and simmer uncovered until the liquid has reduced and the meat mixture is moist but not watery.
Transfer to Containers:
Pack the rillettes into small jars or ramekins, pressing down to eliminate air pockets. Pour a thin layer of melted fat over the top to seal the rillettes. Cover and refrigerate for at least 24 hours to allow the flavors to meld.
Serve:
Serve the rillettes spread on toasted or crusty bread, accompanied by cornichons or pickled onions.
Notes
Perfect Wine Pairing:
- Loire Valley Chenin Blanc: A dry, crisp Chenin Blanc can cut through the richness of the rillettes with its acidity while complementing the dish’s flavors.
- Alternative: A medium-bodied Pinot Noir with its fruity notes and subtle earthiness can also pair beautifully with the savory pork.
