Reynard
Guru
- Location
- Cambridgeshire, UK
Both the recipes I looked at mentioned mixing the jelly with the shredded pork before covering the rillettes with a quarter inch of pork/duck fat for storage. I'm hoping the crunchy bits will soften up in the jars.
TBF, I've never used a recipe. I just (try to) replicate what we used to buy in a deli in Oostende back in the day.