Pork rillettes - drain fat before shredding or not

Pork rillettes - drain fat before shredding or not - From above of tasty sliced sausage and meat placed on plate in daytime

I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product.

Anyone know or have tried these themselves?

porkcharcuterie


Best Answer

... but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product.

You are correct. Drain and reserve fat, shred the pork, re-add as much as you need.



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Should I save pork fat?

Avoid fat from commercially raised pigs. Lard was used and stored for centuries before refrigeration was invented. It will keep at room temperature for a long time (traditionally many kept it for up to a year). Nevertheless, today most recommend storing it in the fridge.

Can I save pork belly fat?

  • Start out with cold fat. ...
  • Cut off the big chunks of meat or kidney remaining in the fat, then chop into small pieces, or run it through your food processor or meat grinder. ...
  • Place 1/4 cup water and the ground fat in a slow cooker and set on low. ...
  • Allow the fat to render for several hours, stirring frequently.


    • How do you render fat from pork trimmings?

    The key to perfect pork belly is a long, slow braise or roast, followed by a quick flash of high heat to the skin. This method allows the fat to render slowly and surround the muscle while it cooks, leaving both the meat and the fat melt-in-your-mouth tender.



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