Homemade pork rillettes

Directions

1. Ask your butcher to remove the bones and membranes. ≈ 3 min
2. Set aside the bones and cartilage. ≈ 3 min
3. Cut the bacon into 3 cm cubes. ≈ 8 min
4. Cut the shoulder and the loin into large cubes, about 6 cm on each side. ≈ 8 min
5. Weigh the pieces of meat. ≈ 2 min
6. Add 15g of salt per kilogram of meat. ≈ 3 min
7. Pour approximately 1 cup of water, pour it into a large saucepan and bring to a boil. ⏱ ≈ 10 min
8. Gently cook the bacon cubes in a pan, stirring with a spatula, until they are golden brown. ⏱ ≈ 10 min
9. Gradually add the pieces of meat. ≈ 3 min
10. Continue by shaking vigorously for at least 10 minutes. ⏱ 10 min
11. Pour, 50 to 60 cl of water, and stir. ≈ 4 min
12. Simmer gently over medium heat for one hour, covered, stirring frequently. ⏱ ≈ 10 min
13. Then, reduce the heat to a minimum and continue to cook slowly for three hours, always with the lid on. ≈ 3 min
14. Add the bones and the hide. ≈ 3 min
15. Add salt, at a rate of 15 grams per kilogram of meat. ≈ 3 min
16. Continue to cook for another 3 hours, uncovered, at a low temperature, stirring frequently. ⏱ 3 hr
17. Towards the end of cooking, add the pepper and mix well. ≈ 4 min
18. Turn off the fire. ≈ 3 min
19. Remove the bones and the skin. ≈ 3 min
20. Let everything warm up for an hour. ⏱ ≈ 10 min
21. Prepare jars or earthenware pots by washing them thoroughly with boiling water. ⏱ ≈ 10 min
22. Using a ladle, scoop out the white fat that floats on the surface of the pot and keep it in a container. ≈ 3 min
23. Mix the pâté thoroughly with a spatula. ≈ 4 min
24. Once the pâté is warm, transfer it to jars. ≈ 3 min
25. Coat the pot with a layer of grease. ≈ 3 min
26. Allow to cool, preferably in a well-ventilated area. ⏱ ≈ 20 min
27. The following morning, cover the pâté with parchment paper. ≈ 3 min
28. Store in a cool place, ideally in the refrigerator at around 4 °C. ⏱ ≈ 2 hr
29. Consume everything within the month. ≈ 3 min