Pork Rillettes

Pork Rillettes

One of my chefs and mentors, Marc Bauer, is originally from the Alsace region of France. A few years ago, he made rillettes; I’ve tried many since, however none hold my heart like this recipe. Served on slices of toasted baguette with cornichons and mustard, I hope you enjoy this as much as I do. When trimming the skin off the pork, make sure to keep as much of the fat intact as possible. Don’t be put off by the amount of fat that’s added to the recipe – it’s needed during cooking to keep the meat moist and flavourful. The rillettes will keep in the fridge for 2 weeks.

Photography by Aaron McLean
From issue #46
Aug. 28, 2015
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