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Pork Rillettes & Spiced Apple Jam, get ready for entertaining…

Pork Rillettes & Spiced Apple Jam, get ready for entertaining…

Pork Rillettes are so easy to make & Spiced Apple Jam makes the perfect accompaniment.

This week I’ve had my first real go at producing French charcuterie, which is currently trending on shared tables everywhere.

Old school & so, so tasty….Pork Rillettes & Spiced Apple Jam

An entertainers delight, with a couple of these containers in the freezer you are good to go for any function, any excuse…a few drinks when friends drop in, a dinner party, a gala affair & anything in between.

Or in my case, tapas plates for a local live music Sunday session venue.Pork Rillettes & Spiced Apple Jam

It sounds fancy, & like you need amazing kitchen skills, but I can’t think of anything easier to make. So if you want to make a great impression this is a delicious place to start.

Traditionally served on crusty crostini with cornichons & seeded mustard, we decided to mix it up & serve it with this glossy Spiced Apple Jam.

Give them both a go…you will impress yourself (& that’s always the best thing :))Pork Rillettes & Spiced Apple Jam

Spiced Apple Jam:

  • 1.5kg green apples (I used Pink Lady’s because our local fruit shop had a great special on)
  • 2 cups apple juice
  • 3 lemons, zest & juice (I used limes because our tree produces prolifically)
  • 1 kg sugar
  • 1 tspn cinnamon
  • 1/4 tspn cloves
  • 1/2 tspn each nutmeg & allspicePork Rillettes & Spiced Apple Jam

Peel, core & slice apples (I didn’t peel them, thinking the pectin content would be greater. I also put the cores in a muslin cloth (brand new Chux works just as well) tied it loosely & popped it on top of apples while they cooked, more pectin.)

Place in heavy-based saucepan over low heat. Add zest, lemon & apple juice. Cook until apples are soft, about 30 mins.

Add sugar & stir until dissolved. Add spices. Increase temperature to high & bring to the boil. Cook rapidly for 20 mins, or until setting point is reached.

Remove from heat & let cool a little. Remove cloth of cores & discard. Ladle into warm sterilised jars, filling to the very top. Seal and label. (I put mine in t/a containers to stack & freeze.)Pork Rillettes & Spiced Apple Jam

Pork Rillettes:

I slow-cooked mine, using the confit method, which prevents diluting the flavour. It was so easy, put it all in, close it up & walk away. The smells wafting though all day were tantalizing…..

Here’s another link to check out….

Here’s ours….Pork Rillettes & Spiced Apple Jam

  • 2 kg pork shoulder, skinned & boned & cut into chunks (ask your butcher)
  • salt
  • 1 cup vegetable oil (or duck fat)
  • 8 bay leaves
  • 12 fresh thyme sprigs
  • 4 large shallots, roughly chopped
  • 8 medium cloves garlic, split in half
  • 1 tspn ground nutmegPork Rillettes & Spiced Apple Jam

Season pork with salt & pack into roasting pan (or slow cooker) in a layer about 2 inches deep. Pour oil over the pork. Nestle bay leaves, thyme sprigs, shallots & garlic into the pork.

Cover pan tightly with foil & cook until pork is completely tender, about 3 hours (in slow cooker, overnight or all day).

Remove from oven, discard bay leaves & thyme. Carefully pour pork mixture into large strainer, reserving drained fat & juices.Pork Rillettes & Spiced Apple Jam

Transfer pork to mixer fitted with paddle attachment (I used a hand held beater, worked perfectly). Use mixer on low speed, allowing pork to break down & shred. Slowly drizzle in fat & juices a little at a time, until mixture is loose.

Season aggressively with salt (mixture will get more bland as it chills, so add salt until it tastes almost too salty).Pork Rillettes & Spiced Apple Jam

Pack mixture into jars, making sure to remove all air bubbles. Smooth tops of mixture with back of spoon, wipe rims of jars with clean cloth, cover with fat on top of each one. Refrigerate at least 2 hours. (If freezing, defrost in the fridge overnight before serving).

All in a days work! Happy little worker ants…..

Bring on that crusty bread!! Happy, hearty days of old!!Pork Rillettes & Spiced Apple Jam

  1. I LOVE that spiced apple jam!!!

  2. if the Pork tastes half as good as it smelled then it would be sensational!

    • Lol…yes you had a little sneak peak didn’t you? It is always a gorgeous thing to smell those scents wafting through the kitchen, & even more gorgeous to relish them with someone special xxx

  3. Fabulous photos and delish recipes thank you.
    I’m going to try the Apple Jam with Galas hope they have sufficient pectin. Great variation to apple sauce.

    • Hello there, thanks for the kind words.
      Yes it will be interesting about the pectin content, but I reckon you will nail it.
      Keep us posted on the end result Mia :)) xxx

      • My gala apples Spiced Jam turned to Paste due to me adding lots of lemon juice because I had them growing. Plus I like a tangy taste, it is delicious & much admired. We love it with Manchego, or any strong cheese or a bikkie with hummus. I also made fig paste another delicious winner. Next I’m going to try Apple Butter with my grannies. Have given heaps away but I’m running out of space & jars what a delightful dilemma.

        • Oh my goodness Mia, what a delightful dilemma indeed!!! Wish I lived closer to try some of your tasty wares…. How fabulous to hear about such enjoyable productivity. Thanks so much for sharing :)) xx

  4. What is the pastry shell in the first picture with the jam and rosemary on top?

    • Hello Terry, thanks for the question. They are little slow-cooked gourmet beef pies. Sometimes we make slow-cooked lamb ones too. The Spiced Apple Jam is very versatile, & so yummy. Hope you give it a go.

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