http://www.seriouseats.com/2017/04/how-to-make-pork-rillettes.html
INGREDIENTS
2 pounds boneless, skinless pork shoulder, cut into 1 1/2-inch chunks (about 1kg)
Kosher salt
1/2 cup vegetable oil, lard, or duck fat (120ml)
4 bay leaves
6 fresh thyme sprigs
2 large shallots, very roughly chopped
4 medium cloves garlic, split in half
Freshly ground nutmeg, to taste
DIRECTIONS
Adjust oven rack to lower position and preheat oven to 275°F (135°C).
Season pork gently with salt and pack into a Dutch oven, roasting pan, or casserole dish. It should fit in a layer about 2 inches deep.
Pour oil over the pork (if using lard or duck fat, heat until just melted before pouring over pork).
Nestle bay leaves, thyme sprigs, shallots, and garlic in with the pork.
Cover pan tightly with aluminum foil, transfer to oven, and cook until pork is completely tender and shows very little resistance when pierced with a knife, about 3 hours.
Remove from oven and using tongs, discard bay leaves, thyme, shallots, and garlic.
Set a large strainer over a heatproof bowl and carefully pour pork mixture into it. Reserve drained fat and juices.
Transfer pork chunks to the bowl of a stand mixer fitted with a paddle attachment.
Turn mixer on to low speed and gradually increase speed to medium, allowing pork to break down and shred.
Slowly drizzle in the fat and juices a few tablespoons at a time, tasting in between each addition until the mixture is as loose and creamy as you like it.
Season to taste aggressively with salt (the mixture will get more bland as it chills, so add salt until it almost tastes too salty).
Carefully pack mixture into jars, spooning it in a little bit at a time and making sure to remove all air bubbles.
Smooth tops of mixture with the back of a spoon, wipe rims of jars with a clean cloth, then pour a quarter inch of fat on top of each one.
Close lids and refrigerate for at least 2 hours and up to a week before serving.
Serve lightly chilled with bread or crackers and cornichons, whole grain mustard, and fruit preserves.
Rillettes can also be frozen directly in their jars and held for several months. Defrost in the refrigerator overnight before serving.
Serves 8. Often made with pork, duck or goose, the savoury quality of rillettes comes from using traditionally fatty meats and a generous quantity of salt. It keeps for weeks if covered with a layer of fat.
Ingredients
1kg of skinned and boned pork belly
1 tbsp of salt
3 bay leaves
3 sprigs of thyme
3 whole garlic cloves
250ml of water
Method:
Put 1kg of skinned and boned belly pork in a roasting tin
Rub a 1 tbsp of salt over
Drop in 3 bay leaves, 3 sprigs of thyme, 3 whole garlic cloves and 250ml of water.
Cover, then leave in the oven at 160C/gas mark 1 for 3 hours or until the pork is tender.
Lift the meat from its juices then tear into very fine shreds with a couple of forks.
Pack tightly into a china or earthenware bowl. Pour the liquid in the roasting tin through a sieve over the rillettes and mix lightly.
Leave to cool, then refrigerate until the fat has set.
Serve with toast and cornichon, or perhaps a few pickled green chillies.
Choose pork with plenty of fat. Long, slow cooking is vital. Removing the meat from the bone with a fork will help keep the fibres separate. Don't use a food processor, as the texture will end up too smooth.
INGREDIENTS
a 2 lb 8 oz (1.15 kg) piece of lean belly pork, trimmed (trimmed weight 2 lb/900 g)
salt and freshly milled black pepper
8 oz (225 g) back pork fat
1 dessertspoon chopped fresh thyme
½ teaspoon ground mace
1 heaped teaspoon salt
2 cloves garlic, crushed
10 black peppercorns
10 juniper berries
4 fl oz (120 ml) dry white wine
You will also need a 2 pint (1.2 litre) terrine or 2 lb (900 g) loaf tin, and some kitchen foil.
Method:
Pre-heat the oven to gas mark 1, 275°F (140°C).
With your sharpest knife, cut the pork lengthwise into long strips about 1 inch (2.5 cm) wide, then cut each strip again into smaller strips so you end up with pieces that are approximately ½ x ¾ inch (1 x 2 cm), and place these in a bowl.
Cut the fat into small pieces too, and mix these in (the excess fat will help to keep the pork properly moist during the cooking process).
Now add the thyme, mace, salt and garlic, along with the peppercorns and juniper berries (the last 2 both crushed in a pestle and mortar or with the back of a tablespoon), and mix everything together.
Transfer the whole lot to the terrine or loaf tin and pour in the wine. Mix everything around to distribute the flavours, cover the terrine or loaf tin with foil and place it in the centre of the oven and leave it there for 4 hours.
After that, taste a piece of pork and add more salt (and pepper), if necessary.
Now empty everything into a large sieve standing over a bowl and let all the fat drip through (press the meat gently to extract the fat).
Leave the drained fat to cool and then transfer to the fridge for 20-30 minutes so that the jelly and fat separate.
Next, take a couple of forks and pull the strips of meat into shreds (sometimes it is pounded instead, but personally, I think it’s worth persevering with the fork method).
Then pack the rillettes lightly into the terrine or loaf tin (wash and dry it thoroughly first), and leave to get cold.
Remove the jelly from the bowl of fat, melt it gently and pour it over the rillettes.
Then spread a layer of fat over the top to keep the meat moist.
Keep the rillettes in the fridge (covered with foil or clingfilm) till needed; it will take about 2 hours to set.
Serve with hot toast, crusty bread or crisp baked croutons.