Pork Rillettes on Toasted Sourdough
Ingredients
- 600 g pork shoulder
- 100 g smoked streaky bacon
- 300 ml chicken stock
- 4 fresh thyme
- 3 cloves garlic
- 1 sourdough bread
- 2 tsp Dijon mustard
- 1 tsp black pepper
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 33.3 g
- Carbohydrate
- 7.1 g
- of which sugars
- 0.6 g
- Fat
- 30.4 g
- of which saturates
- 10.7 g
- Fibre
- 0.9 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork shoulder into large chunks. Place in a saucepan with the bacon, garlic, thyme, stock, and black pepper. Add enough water to just cover.
- 2
Bring to a simmer, cover, and cook gently for 50 minutes until the pork is completely tender and falling apart.
- 3
Remove the meat with a slotted spoon and shred finely using two forks. Beat in a few spoonfuls of the cooking juices until the mixture is spreadable but textured. Season well and stir in the mustard.
- 4
Toast thick slices of sourdough and serve with generous spoonfuls of the warm rillettes.
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