Le Mans rillettes de porc from Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (page 185) by Brian Polcyn and Michael Ruhlman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zhmark on July 17, 2022

    Getting the salt right is especially important for rillette, and especially when it is served cold or room temp where more salt is needed more than for hot dishes. This recipe suggests 45g of salt for 2 lbs/1kilogram of pork. that would mean salting at about 4.5%. Most proteins are successfully seasoned at 0.5- 2.0% salt per weight. I thought 4.5% was too much and salted less, about 1%, but it was undersalted, especially when cold. But 4.5% is too much. I tried 5 kilograms of pork, with 150 grams of salt (3%) and even that was a little too much. About 2% should be good. So for 1kg of pork use 20g of salt, or for my 5kg of pork I will use 100 g of salt.

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