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Rillettes du Mans

Serves 4 to 6 Appetizer meat, Appetizers

Rillettes du Mans

Rillettes du Mans is a rustic pork spread hailing from Sarthe, France. This dish is a staple of local cuisine, known for its rich, savory flavor that invites everyone to gather around the table. It is traditionally made with pork shoulder or belly, slowly cooked with duck fat or lard until tender and easily spreadable.

The taste is direct and generous, capturing the essence of home cooking. The addition of onion, garlic, thyme, bay leaf, and a splash of dry white wine infuses the meat with aromatic depth, while salt and black pepper enhance its natural flavors. This version stays true to the comforting simplicity that defines the dish in its region of origin.

Ingredients

  • 1 kgpork shoulder or belly — cut into chunks
  • 300 gduck fat or lard
  • 1onion — quartered
  • 2 clovesgarlic
  • 2 sprigsthyme
  • 1bay leaf
  • 100 mldry white wine
  • to tastefine salt and black pepper

Method

  1. Begin by cutting the 1 kg pork shoulder or belly into 2-3 cm cubes. This size ensures even cooking and allows the fat to render properly. Peel and finely chop the onion, and crush the 2 cloves of garlic with the side of a knife to release their flavor.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 300 g of duck fat or lard over medium heat. Add the chopped onion and crushed garlic, stirring occasionally until the onion becomes translucent and fragrant, about 5 minutes. Be careful not to let them brown, as this could impart a bitter taste.
  3. Add the cubed pork to the pot, stirring to coat the meat evenly with the fat. Season with fine salt and black pepper to taste, then add the 2 sprigs of thyme and 1 bay leaf. Pour in 100 ml of dry white wine, which will help to tenderize the meat and add depth to the flavor.
  4. Reduce the heat to low, cover the pot with a lid, and let the mixture cook gently for 3 to 4 hours. Stir occasionally to ensure even cooking. The pork is ready when it is tender enough to be easily shredded with a fork and the fat has rendered down to create a rich, flavorful mixture.
  5. Remove the pot from the heat and discard the thyme sprigs and bay leaf. Use two forks to shred the pork into fine strands, mixing it thoroughly with the rendered fat. This step is crucial for achieving the characteristic texture of rillettes.
  6. Transfer the rillettes into sterilized jars or a terrine dish, pressing down to eliminate any air pockets. Allow them to cool to room temperature, then cover and refrigerate for at least 24 hours. This resting period allows the flavors to meld and the texture to firm up.
  7. To serve, bring the rillettes to room temperature for about 30 minutes to soften the fat slightly. Spread generously on crusty bread or toast, and enjoy the rich, savory flavors that are the hallmark of Rillettes du Mans.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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