Rillette piglet from Baambrugge

Course Aperitif
Cuisine Frans
Servings 400 grams


Brine water

  • 250 g Zout
  • 75 g Suiker
  • 2 l water
  • 2 branches Tijm
  • 1 leave Laurier
  • Peperkorrels
  • 2 cloves Knoflook

Cooking meat

  • 300 g varkensnek
  • 100 g Varkensbuik
  • 2 l Kippenbouillon


brine water

  • Put the salt, sugar and spices in the water and bring to the boil. When the salt and sugar have dissolved, allow it to cool to room temperature.

Pickling meat

  • Put the meat in the water and set aside for 24 hours.

Cooking meat

  • Remove the meat from the brine and rinse it.
  • Put on the chicken stock and let it cook until it falls apart. Sieve the meat from the broth and put the meat and the broth away in the fridge.
  • Remove the fat from the stock and put in a food processor. Add the meat and turn to a spreadable mass.
  • Serve with toasted bread and cornichons, onions and capers.
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