Rillettes (Anthony Bourdain at Les Halles)

READY IN: 78hrs
SERVES: 8-10
YIELD: 8-10


  • 2
    lbs pork belly, cut into 2 in cubes (5 cm)
  • 1
    lb pork shoulder, cut into 2 in cubes (5cm)
  • 4
    cups water
  • 1
    bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret)
  • 1
    teaspoon salt
  • 1
  • 1
    lb pork fat, cut into thin slices


  • Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
  • After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
  • Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
  • Shovel some still warm pork into your mouth -- you know you want to.
  • Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
  • Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!