It’s funny how some posts draw comments… and what for…Like my post on spring salads prompted requests for the recipe of the potted meat I served with it!
Which, of course, one should rightly ask for the recipe, because it is simple, simply delicious, can be made well in advance, will keep in the fridge for quite a while and requires nothing more than a fresh green salad and a chunk of crusty bread to transport you to a little lunch nirvana. Yes, it will take several hours from start to finish, but most of it is not active time: the pork is slowly (slowly – I say) cooking while you go do something else. When it’s cooked, you let it cool enough to handle, and you use your hands to shred the meat (how fun is that?), pack in pots, cover with melted fat, refrigerate for a couple of days… et voila! Serve it and look like a genius!
(and since I can’t find my pictures of a pot rillettes, and it’s late, this post is without picture. You can always look here…) Update: not the picture I remember, but I found one…
So here’s my picture-free recipe for Pork Rillettes. Read more