Rillettes (Pork Pate) Recipe

Enjoy These French Themed Rillettes (Pork Pate)


1-pound pork belly, skinned, cut into 1-inch cubes
3 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
1 clove garlic, minced
½ t fine sea salt
2 C water


1.    In a large skillet, combine all ingredients and bring to a boil. Lower heat to medium-low and continue to simmer, covered, until meat separates easily with a fork, about 3 ½ hours. It is important that water does not fully evaporate; you may have to add water to ensure meat stays moist.
2.    Remove from heat and allow to cool. Once cool, discard herbs and strain meat, reserving liquids.
3.    Shred meat using two forks. Check seasoning and adjust salt to taste. (keep in mind that food served cold needs more salt.)
4.    Pak meat into glass jar, leaving some space at the top. Pour reserved cooking liquid over meat to cover. Discard any unused liquid. Seal the container and chill in the refrigerator for 12 hours.

Will keep in the refrigerator up to 7 days.

From Simple French Paleo by Sophie Van Tiggelen

Personal note from Brenda: I love this simple solution for lunch ideas. It’s really good with gherkins and toast; gf crackers; cucumber sandwiches. Enjoy!