Summary

Ingredients

• 1 kg pork neck, roughly diced
• 500 g bacon, fat, diced
• 1 glass water
• salt and pepper
• 250 g lard
• 5 bay leaves

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Instructions

1. Salt and pepper the meat cubes.
2. 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.
3. 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.
4. Can be kept in the refrigerator for approx. 4 weeks. For me it is always plastered away much faster.
5. 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.
6. Make sure that the glasses are only ¾ full.