Rillettes d`Angers
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pork neck, roughly diced
- 500 g bacon, fat, diced
- 1 glass water
- salt and pepper
- 250 g lard
- 5 bay leaves
Print Recipe
Pin Recipe Instructions
- Salt and pepper the meat cubes.
- Melt the bacon cubes in a heavy saucepan until there are only cracks left. Now add the meat, the water and the bay leaves, bring to the boil once and then simmer on a low flame for about 4-5 hours. The meat should now crumble.
- Either fill hot in earthenware pots or in glasses, press the meat down a little and let cool. If the fat layer is not high enough (it should be about 1/2 cm above the meat), melt the lard and pour over it.
- Can be kept in the refrigerator for approx. 4 weeks. For me it is always plastered away much faster.
- If you want to preserve the rillettes, you should fill them hot into glasses, pour lard over them, put the lid on and boil them down at 100 ° C for 45 minutes.
- Make sure that the glasses are only ¾ full.
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