Pork rillettes : Chef Manu Feildel

Pork rillettes en croute
This is the 1st course in the Murray Valley Pork Media Dinner at All Saints Estate. The recipe was created Chef Manu Feildel and prepared by the chefs at All Saints Winery. (Manu Feildel sat down to eat with us instead).

Pork rillettes en croute

Makes 500g


250g boned pork neck, cut in to 2.5cm pieces
2 x 30g pork loin, cut in to 2.5cm pieces
10g coarse salt
1 juniper berry
3 black peppercorns
1 clove
1 bay leaf
1 sprig of thyme,
190g pork back fat, cut in to 1cm pieces
freshly ground black peppe


Place the pork shoulder and loin in a large bowl. Place the salt, juniper berry, peppercorns and clove in a mortar and pound with a pestle until finely ground. Add spice mix to pork, along with the bay leaf and thyme, then combine well. Cover with plastic film and refrigerate for 24 hours.

Place 15g of the pork back fat in a large heavy based frying pan and cook over a low heat until melted. Increase the heat to high, then, working in batches, cook the marinated pork for 5 minutes or until browned all over. Remove the pork from the pan and place in an enammelled cast iron or other heavy based casserole with the remaining back fat and enough water to come two thirds of the way up the pork. Cook over a very low heat, stirring regularly for 3 1/2 to 4 hours or until the meat is very tender and almost falling apart. Drain the meat in a colander placed over a large bowl and reserve the fat. Set the fat aside to cool.

Using a fork or your fingers, shred the pork and transfer to a large bowl, then add the cooled fat and combine well. Cover with plastic film and refrigerate 30 minutes, then stir to combine again making sure the fat and the meat do not separate. Check the seasoning and adjust with extra salt and pepper if necessary. Spoon the mixture into a container, smooth the top, then cover with plastic film and reserve in the fridge. Make sure to take the rillettes out of the fridge and bring to room temperature before serving.

Murray Valley Pork is a premium range of fresh Australian pork, available exclusively through retail butcher shops and select restaurants. Murray Valley Pork provides over 30 different cuts and is produced by Rivalea Australia. It is proudly 100% Australian grown on the company’s network of farms in the rich Riverina region of southern NSW and northern Victoria.

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