Pork Rillettes

Aaron Solley

James John Café - Portland, OR

Suzanne Bozarth and Aaron Solley served these pork rillettes at their Beard House dinner. They are a simple and delicious spread for bread or toast.


  • 2 tablespoons light olive oil

  • 1/4 pound pork belly, cut into 1-inch cubes
  • 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 1 celery stalk, diced
  • 1/2 large carrot, peeled and diced

  • 1/2 large leek, diced (white part only)

  • 1/4 large yellow onion, diced

  • 2 cloves garlic, peeled

  • 1/2 cup dry white wine
  • 1 cup stock

  • 4 thyme stems

  • 4 parsley stems

  • 2 bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole coriander seed
  • 1/2 tablespoon whole-grain Dijon mustard
  • 2 tablespoons pork or duck fat, divided

  • Salt and freshly ground black pepper to taste
  • Freshly grated nutmeg to taste


Preheat the oven to 300ºF.

Heat the oil in a large Dutch oven. Add the pork belly and brown well, about 3 minutes each side. Remove the meat and set aside. Repeat with the pork shoulder. Remove the meat and set aside. Add the celery, carrots, leeks, and onions to the pot and sauté until brown, about 10 minutes. Add the garlic cloves and deglaze the pot with the white wine. 

Return the pork to the pot. Wrap the thyme, parsley, bay leaves, peppercorns, and coriander seeds in a large piece of cheesecloth. Tie with string. Add to the pot, then add the stock. Bring to a gentle simmer. Cover and braise in the oven until the meat is fall-apart tender, about 2 1/2 to 3 hours.

Remove the pot from the oven. Once cool enough to handle, remove the meat from the pot and trim away any gristle and sinew. In the bowl of a stand mixer, add the meat, mustard, and 2 tablespoons of the fat. Mix on low speed until smooth. Season to taste with salt, pepper, and nutmeg.

Portion the mixture among 8 ramekins. Melt the rest of the fat in a small pan and pour over the rillettes. Let the fat set before serving.


8 servings