Pork Rillettes with wholegrain mustard cheese


  • 400 g diced stewing pork
  • 1 onion, finely chopped
  • Bay leaf
  • 2 sprigs of thyme
  • 1 tbsp juniper berries
  • 4 tbsp wholegrain mustard
  • 1 bottle of dark (brown) beer
  • 2 dl meat stock
  • Salt & pepper
  • 4 slices of Oudendijk with wholegrain mustard
  • 4 big potatoes
  • 2 dl cream
  • 50 g butter
  • 1 clove of garlic
  • 1 egg
  • Salt & pepper

Print recipe


Fry the meat together with the onion until golden brown. Then add the bay leaf, thyme, juniper berries and wholegrain mustard. Deglaze the pan with the brown beer. Then add the meat stock and allow to simmer over a low heat until the meat is tender, falls apart easily and the liquid has been absorbed. Remove from the heat and allow to cool. Remove the bay leaf and thyme, season with salt and pepper. Add 4 tbsp of mayonnaise and mix into a homogenous mass with a spatula. Cut shapes from the cheese using a cutter.

Potato Cream

Cook the potatoes.
Remove from the heat and drain. Briefly return the potatoes to the heat to dry out.
Add the butter and onion and mash together. Crush the garlic and add to the mixture. Season to taste with salt and pepper. Add the cream and finely mix with a stick blender.


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