Directions:
- 1- Prepare all your ingredient. (Préparer tous les ingrédients).
- 2- Remove the skin from a fresh pork belly. (Retirer la couanne de la poitrine de porc).
- 3- Cut the meat into 2 cm squares. (Coupé la poitrine de porc en carré d'environ 2cm).
- 4- Add the pork belly into a heavy pot (i.e. enameled cast iron works well). (Mettre les morceau de poitrine de porc dans une cocotte en fonte).
- 5- Add two good glassful of water. (Ajouter environ 2 verres plein d'eau).
- 6- Add a tea spoon of pepper. (Ajouter une cuillère à café de poivre).
- 7- Add a table spoon of salt. (Ajouter une cuillere à soupe de sel).
- 8- Add the two Garlic cloves. (Ajoutere deux gousses d'ail).
- 9- Add one bay leaf. (Ajouter la feuille de laurier).
- 10- Add the dried thyme. (Ajouter du thym).
- 11- Add the dried sage. (Ajouter de la sauge).
- 12- Check that you have all the ingredient inches. (Vérifier que vous n'avez oublier aucun ingredient).
- 13- Cover, bring to the boil, and simmer the mixture for 3h00 / 2h30, checking occasionally to make sure the mixture does not become too dry (add more boiling water if this happens). (Couvrir et portez a l'ébullition, puis laisser cuire à feu doux pour 3h00 / 3h30, Verifier durant la cuisson que la
- Poirine ne se desséche pas, si c'est le cas rajouter un peu d'eau).
- 14- Remove from the heat and remove the bay leaf et move the piece of pork to a dish. (Retirer la feuille de laurier et transferer les morceaux de porc dans un plat).
- 15- Strain off the remaining juices from the casserol, much of which will be pork fat, and set aside. (Tranferer tous le jus de cuisson).
- 16- Use your fingersto shred the meat finely. (Utiliser vos doigt pour émincer les morceaux tres finement - triturer).
- 17- place the meat in a terrine. (Transferre la pâte émincée dans des terrines).
- 18- Pushdown and compact. (Presser et compacter).
- 19- Strain the reserved juice over the meat. (Verser le jus reccuperé précèdement au dessus).
- 20- The juice should stand above the meet. (Le jus devrait se maintenir au dessus).
- 21- Chill the rillettes in the refrigerator for at least 180 minutes until set. (Mettre au frigidaire toute la nuit).
- 22- In the morning get the rillettes from the fridge. (Dans la matinée sortir les rillettes du frigidaire).
- 23- Ready to serve with crusty bread and gurkins. Enjoy also with some wine before to start the Lunch or the dinner). (Deguster avec du pain et des cornichons. A midi ou dans la soirée avec un petit coup de rouge ou de blanc comme Graioun).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.76 Kcal (1477 kJ) | ||
| Calories from fat | 319.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.47g | 55% | |
|---|---|---|---|
| Cholesterol | 48mg | 16% | |
| Sodium | 345.01mg | 14% | |
| Potassium | 155.47mg | 3% | |
| Total Carbs | 1.76g | 1% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 500.28 Kcal (2095 kJ) | ||
| Calories from fat | 452.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.31g | 55% | |
|---|---|---|---|
| Cholesterol | 68.07mg | 16% | |
| Sodium | 489.29mg | 14% | |
| Potassium | 220.49mg | 3% | |
| Total Carbs | 2.5g | 1% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.06g | 3% | |
| Protein | 8.91g | 13% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.1mg | 8% | |
| Calcium | 37.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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