Rillette less oily
1 kg of breast of pork
1.5 liters of beef broth
28 g of salt
10 g of white pepper
5 g of four spices
Cut the meat and lightly grill it,
Add the broth and cook for 3:45 on a very soft fire, mixing very often. And add water if necessary but avoid as much
When the meat is cooked, it detaches itself
Drain the meat to the maximum, but keep the juice obligatorily
Let it cool
Blot the meat on the fingers when it's completely cool
add the seasoning and warm up 10 minutes to mix well together.
Mold in a jar, cool completely and cover with 1 cm of the grease you have kept.