As we enter into December, I’m starting to think about entertaining. When my guests arrive, I like to welcome them with a cocktail and some nibbles. Sometimes I’ll have spiced nuts or warmed olives with zest. Always good — but sometimes I do just a little bit more. Pork rillettes with crostini, crunchy radishes and cornichons are a delicious and unexpected way to ease into the evening.
This is like making an antipasto platter, but instead of cured meats from the deli counter, I serve my own savory paté — in a jar! Since this is a “do-in-advance” recipe, I don’t have to worry about assembling bite size canapés at the last minute. More time with my friends – less time prepping! While this does take some time, it’s really easy to make and the oven does most of the work. After braising the pork with vegetables and the spice pouch, it goes into the bowl of a stand mixer and seconds later you’ve got the rillettes. Fill ramekins or those cute little mini-canning jars with the pork mixture and spoon a tablespoon of melted butter over the top to seal the potted meat from the air. Done. It’s so easy and so freakin’ good!
This rich, unctuous blend is irresistible and can I tell you how good it is with a good glass of wine or spirits? Yes, that good! 
The nice thing about this is that it makes quite a bit, so you can have a few on hand when company stops by, or give some as gifts along with a sleeve of your favorite crackers or a demi-baguette.
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How to Make Spiced Pork Rillettes
- Total Time: 180 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore
Description
Rich, spiced pork rillettes, perfect for a festive appetizer. Make ahead and serve with crusty bread and your favorite drinks.
Ingredients
- 2 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 1/4 tsp ground coriander
- pinch of ground allspice
- 1/2 pinch ground cloves
- 2 lbs (907 g) fatty boneless country style pork ribs, cut into 1" pieces
- 2 tbsp olive oil
- 1/3 cups (79 ml) peeled, diced carrots (about 1 medium carrot)
- 1/3 cups (79 ml) diced leek (pale green and white parts only)
- 1/3 cups (79 ml) diced celery (about 1 medium celery stalk)
- 1/3 cups (79 ml) diced onion (about 1/4 of a medium onion)
- 1 cups (237 ml) chicken or vegetable broth
- 1 1/2 tsp whole grain dijon mustard
- 1/8 tsp freshly grated nutmeg
- 1 tbsp cognac
- 1/2 stick butter, melted
- 4-5 stems fresh thyme
- 4-5 stems fresh parsley
- 2 bay leaves
- 1/2 tsp whole peppercorns
- 1/2 tsp whole coriander
- 2 whole cloves
- crackers
- grilled sourdough rounds
- crostini
- french bread rounds
- cornichons
- olives
- radishes
- cocktail onions
- grapes
- apples
- additional whole grain mustard
- 1 - 8" square of cheesecloth
- kitchen string
Instructions
- Combine salt, pepper, ground coriander, ground allspice, and ground cloves in a small bowl. Stir to combine.
- Place pork chunks in a medium bowl and sprinkle with the spice blend. Mix the spices into the pork until evenly distributed.
- Cover and refrigerate for 12-24 hours.
- Preheat oven to 300°F (149°C).
- Heat a Dutch oven over medium-high heat. Add pork and cook, turning occasionally, until browned and some fat has rendered (5-8 minutes).
- Transfer pork to a bowl. Reserve 2 tablespoons of rendered fat.
- Add carrots, leeks, celery, and onion to the Dutch oven. Cook over medium heat until slightly softened (3-5 minutes).
- Add broth and scrape up browned bits from the bottom of the pot. Add the pork and any collected juices.
- Remove from heat.
- Assemble a bouquet garni by tying thyme, parsley, bay leaves, peppercorns, coriander, and cloves in cheesecloth.
- Add the bouquet garni to the pot, pressing it into the broth.
- Cover and bake at 300°F (149°C) for 2 1/2-3 hours, or until pork is fork tender.
- Remove from oven and discard the bouquet garni.
- Transfer the pork mixture to a stand mixer bowl. Shred the pork and vegetables using the paddle attachment on low-medium speed.
- Add Dijon mustard, reserved fat, nutmeg, and cognac. Blend to combine.
- Fill 1/2 cup ramekins or canning jars with the pork mixture, pressing down to remove air pockets. Smooth the tops.
- Wipe the rims of the ramekins/jars with a damp paper towel.
- Spoon butter over each ramekin to cover the pork mixture.
- Cover and refrigerate until set.
- Serve with crackers or crostini.
Notes
- For deeper flavor, consider marinating the pork for up to 24 hours before cooking.
- Leftover rillettes can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
- Substitute other hearty vegetables like parsnips or turnips for the carrots, leeks, or celery.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Appetizer
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
How long does it take to make pork rillettes from start to finish?
Plan for about 4 to 6 hours of slow cooking, plus time for the meat to cool and be shredded. The hands-on time is minimal, but the low, slow cooking is what gives rillettes their tender, spreadable texture.
What spices go into spiced pork rillettes?
Common warm spices include cloves, nutmeg, allspice, and black pepper. These get layered in with the pork before the long braise, so their flavors infuse throughout the meat as it cooks.
How long do pork rillettes keep in the fridge?
Sealed under a layer of rendered fat, rillettes will keep in the refrigerator for up to two weeks. The fat cap acts as a natural preservative and should be kept intact until you’re ready to serve.
