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Place the pork, pork bones, sage
leaves and bouquet garni in a large saucepan.
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Add just enough water to cover and
season with little salt and pepper.
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Cook over low heat until water has
almost evaporated and the meat is falling off the bone.
-
Strain off the remaining juices, much
of which will be pork fat, and set aside.
-
Remove all the meat from the bones and
place in a mixing bowl, discarding the sage and bouquet garni.
-
Use 2 forks, shred the meat finely.
-
Check the seasoning, place the meat in
a terrine or 6 small ramekin dishes.
-
The dishes should be only 3/4 full.
-
Strain the reserved juices over the
meat and chill the rillettes in the refrigerator for at least 180
minutes until set.
-
Ready to serve with crusty bread and a
salad.