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Le Chaudron recipe
Rillettes de porc au Vouvray
Pork rillettes with Vouvray
⏱ 180 minServes 20Easy530 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
2 kg (4.4 lb)fresh pork belly
1 L (4¼ cups)Vouvray wine
fresh thyme
2 leavesbay leaf
2 pinchesSalt, pepper
- 2 kg (4.4 lb) fresh pork belly
- 1 L (4¼ cups) Vouvray wine
- fresh thyme
- 2 leaves bay leaf
- 2 pinches Salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F). Tie the thyme and bay leaves together. Cut the pork belly into 4 cm (1½ in) cubes and brown them in a cast-iron Dutch oven with the herb bundle, stirring to color all sides. Pour in the Vouvray, cover and bake at least 3 hours, stirring once or twice.
- Let cool and refrigerate overnight. The next day, separate out the cartilage and rind by hand or with a stand mixer (paddle attachment). Make the rillettes as fine or coarse as you like, sorting carefully to remove cartilage, bones and rind. Keep these trimmings.
- Heat the trimmings with the fat and cooking juices left in the pot. Add as much cooking juice to the rillettes as you like. Salt lightly and pepper well. Pack into 300 ml (10 oz) jars. Sterilize them to keep as long as possible. You can eat the rillettes from the next day on slices of toast.
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