Rillettes or Pâté are almost always usually bought readymade in a shop or supermarket or delicatessen. It’s almost always made with fatty meats, like belly pork or goose or duck, which are slowly roasted to allow the fat to melt. It’s then blended coarsely with a little seasoning added towards the end.
This is a really easy recipe by Rachel Khoo of “The Little Paris Kitchen”.. 🙂

Rillette au Porc 1


  • 1 kg boned pork belly with skin on (or boned duck legs)
  • 2 bay leaves
  • 1 spring rosemary
  • 2 sprigs thyme
  • salt and pepper, to taste



    Serves 4-6
    Prep time 30 mins
    Cook time 3 hrs
    Total time 3½ hrs
total time


  1. Preheat oven to 130C.
  2. Chop pork into large pcs and place in a large baking tray with bay leaves, rosemary and thyme.
  3. Cover tray with aluminium foil and cook for 3 hrs in oven, stirring halfway.
  4. Remove tray from oven and leave pork to cool.
  5. Peel skin (and set aside for later *) off pork.
  6. Discard bay leaves, rosemary and thyme sprigs.
  7. Put meat into an blender with any fat from tray. Whizz to a rough paste and season with salt and pepper, to taste.
  8. Transfer to a serving dish and serve at room temperature with some toast or crackers and salad leaves. It will keep well in an airtight container in fridge for at least 3-4 days (fat will harden when chilled, and the rillettes will need to be broken up with a fork before serving).

Rillette au Porc 4

* Suggestion by Rachel: Put skin under a very hot grill for a couple of mins to make crackling, then cut into small bits and season with salt before serving.

Rillette au Porc

We like it very much; and I, especially love it with some spicy piccalili. Sure, I’d certainly make variations of it again. 🙂

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