Nutritional Info

Nutrition Facts

Serving Size 1 (119g)

Calories 197
Calories from Fat 121 (61%)
Amount Per Serving %DIV
Total Fat 13.4g 21%
Saturated Fat 6.6g 33%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 58mg 19%
Sodium 308.2mg 13%
Potassium 176.2mg 4%
Total Carbohydrate 4.5g 1%
Dietary Fiber 0.9g 4%
Sugars 1.9g
Protein 12.5g 25%

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Recipe Description
These traditional potted meat rillettes make a great light meal.
Prep time
25 hr
Cook time
3 hr
Ready In
28 hr


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  light olive oil
1 Tablespoon(T)  lemon juice, freshly squeezed
2   celery sticks, cut into fine strips
2   spring onions (scallions), cut into fine strips
1   small red onion, halved and thinly sliced
60 Teaspoon(t)  water
1   fresh sage sprig
2   fresh thyme sprigs
1   bay leaf
2   fresh parsley sprigs
4 Clove(clv)  garlic, finely chopped
1 Teaspoon(t)  black pepper, freshly ground
5 Tablespoon(T)  salt
15 177/200 Gram(g)  rindless streaky (fatty) bacon, finely chopped
1 Pound(lb)  belly (side) of pork, boned and cut into cubes (reserve the bones)
1 Pinch(pn)  black pepper, ground, to taste


Mix together the pork, bacon and salt in a bowl. Cover and leave for 30 minutes. Preheat the oven to 300° F. Stir the pepper and garlic into the meat. Tie the herbs together and add to the meat. Spread the meat mixture in a roasting pan and pour in the water. Place the bones from the pork on top and cover tightly with foil. Cook for 3 hours. Discard the bones and herbs, and ladle the meat mixture into a metal sieve set over a large bowl. Leave the liquid to drain through into the bowl, then turn the meat into a shallow dish. Repeat until all the meat is drained. Reserve the liquid. Use two forks to pull the meat apart into fine shreds. Line a 6 cup terrine or deep, straight sided dish with clear film (plastic wrap) and spoon in the shredded meat. Strain the reserved liquid and pour it over the meat. Leave to cool. Cover and chill in the refrigerator for at least 24 hours, or until set. To make the onion salad, place the sliced onion, spring onions and celery in a bowl. Add the freshly squeezed lemon juice and light olive oil and toss gently. Season with a little freshly ground black pepper, but do not add any salt as the rillettes is well salted. Serve the rillettes, cut into thick slices, on individual plates with a little onion salad and thick slices of crusty French bread.

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