Rillettes

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Remove the rind and any bones or cartilage from the pork belly. Cut the meat into approx. 2 x 2 cm pieces. Put in a saucepan with the salt, pepper, bay leaf, garlic and enough water to cover the meat. Bring to the boil and cover and simmer on a low flame until there is no more water in it (approx. 1 1/2 to 2 hours).
Now all that`s left is some fat that you drain and set aside.
Remove the bay leaf and then pick the meat with a fork and place in a terrine or glass. Now distribute the fat that has been poured off over the mass, let it cool down well and best enjoy with farmhouse bread. Of course, white bread is also possible, like here in France.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.