I wanting to make my own meat spread and this recipe seems ideal to try. I have been keeping my meat spread pots for such an occasion, now I have it. You make your cooking seem so simple and I am glad you do it so!
Hey Uncle Matt, Thanks for the nice video. I have been checking TH-cam for similar recipes and yours is just perfect for me to try. You've earned my respect, a like, and a subscribe.
I have done rillettes a few times over the years, but followed your recipe for the first time this week, although I used less added fat. Your version is great, it's more like the high quality sort you get in pop top jars for gifts than the supermarket tub versions you see out in France. Cheers.
I'm making pork rillettes today for over Christmas. Been meaning to make some for years. Years ago we got given some as a gift from family who live in France. I found it in the fridge late at night after coming in from a night out and I was amazed. I ended up eating half the pot. I don't know why supermarkets don't have this because it's much nicer than paté. Anyway seeing as I couldn't find it in shops I decided to make my own but it's taken years to get round to actually doing it. Hoping it turns out as nice as I remember it was.
i really hope it works well for you and you're not disappointed. Don't forget the pickles and toast as they compliment this gorgeous but fatty pork spread perfectly.
Hello Matt, I'm definitely going to give this recipe a go, it looks delicious. There is a Spanish dish called 'Lomo en Manteca' (Pork in Lard) which is very similar. Trouble is, I cannot find a recipe in English on TH-cam. Perhaps you could make this dish and post it on TH-cam in the future, I'm sure you would like it.
Was looking for a little inspiration. I'm making a veritable TON of pork stock from necks and "the nasty bits"... Which all makes for AMAZING stock, but what to do with this very slowly poached meat? And the fat rising to the top... Now I know! In the South (of the US) this is referred to as "potted", which has evolved into something that doesn't resemble food, but retains the shape of the can! Potted may retain more of the jellied stock.
you can also take slow braised pork south of the border and make carnitas--fabulous taco filling. Remove cooked meat and fat from any broth and spread out and bake/roast in a shallow dish till the meat gets crispy. It would be served with freshly diced white onion and plenty of chopped fresh cilantro for garnish, with limes to squeeze over. Incredibly delicious but not preserved, as this fat-covered rillettes is.
I wanting to make my own meat spread and this recipe seems ideal to try. I have been keeping my meat spread pots for such an occasion, now I have it. You make your cooking seem so simple and I am glad you do it so!
Classically trained or not this an amazing recipe, lovely to know that you have gone on taste stemmed from a memory 👌🏼
Brilliant - thank you - love your approach - and I'm a cook!
Hey Uncle Matt, Thanks for the nice video. I have been checking TH-cam for similar recipes and yours is just perfect for me to try.
You've earned my respect, a like, and a subscribe.
Thanks for such lovely comments Evan, it's slow progress getting subscribers so I really appreciate that.
I have done rillettes a few times over the years, but followed your recipe for the first time this week, although I used less added fat. Your version is great, it's more like the high quality sort you get in pop top jars for gifts than the supermarket tub versions you see out in France. Cheers.
thank you Toby, I'm glad you like the recipe
Looks lovely.
Enjoyed the tuition as usual.
Thank you.
Loving how approachable your recipes are! Considered but not fuss
Thank so much, a needed confidence boost
Looks absolutely delish!
I'm making pork rillettes today for over Christmas. Been meaning to make some for years. Years ago we got given some as a gift from family who live in France. I found it in the fridge late at night after coming in from a night out and I was amazed. I ended up eating half the pot. I don't know why supermarkets don't have this because it's much nicer than paté. Anyway seeing as I couldn't find it in shops I decided to make my own but it's taken years to get round to actually doing it. Hoping it turns out as nice as I remember it was.
i really hope it works well for you and you're not disappointed. Don't forget the pickles and toast as they compliment this gorgeous but fatty pork spread perfectly.
@@unclemattscookerylessons Yep, bought a jar of cornichons and will get some nice sourdough baguette for the toast.
@@nitelite78 yum
Très beau! Merci 😊
and thank you Karine
Will definitely try this in my instant pot, not the oven because gas bills too expensive
A slow cooker is perfect for this dish
@@unclemattscookerylessons Unfortunately I don’t possess a slow cooker on my boat 🦆💕
Thanks, I'm making this in the next 2 weeks!
Hope you love it
This is divine indeed.
Thanks 👍
Amazing.
Hello Matt, I'm definitely going to give this recipe a go, it looks delicious. There is a Spanish dish called 'Lomo en Manteca' (Pork in Lard) which is very similar. Trouble is, I cannot find a recipe in English on TH-cam. Perhaps you could make this dish and post it on TH-cam in the future, I'm sure you would like it.
thank you, i did just do a quick search and looks like all results in Spanish, so yes perhaps it's an option for me
Thanks Matt, much appreciated. @@unclemattscookerylessons
I enjoyed your video; good job on videography and presentation although I had to use close captioning due to a hick-up w/ the audio.
thanks for such a lovely comment, much appreciated.I've had lots of sound issues over the years, I'm getting better but not perfect yet.
Was looking for a little inspiration. I'm making a veritable TON of pork stock from necks and "the nasty bits"... Which all makes for AMAZING stock, but what to do with this very slowly poached meat? And the fat rising to the top...
Now I know!
In the South (of the US) this is referred to as "potted", which has evolved into something that doesn't resemble food, but retains the shape of the can! Potted may retain more of the jellied stock.
Processed food rarely is high quality, although I have some guilty pleasures for sure.
you can also take slow braised pork south of the border and make carnitas--fabulous taco filling. Remove cooked meat and fat from any broth and spread out and bake/roast in a shallow dish till the meat gets crispy. It would be served with freshly diced white onion and plenty of chopped fresh cilantro for garnish, with limes to squeeze over. Incredibly delicious but not preserved, as this fat-covered rillettes is.
.