Starting March, France will once again be allowed to export pork and pork based products to Taiwan, a news all charcuterie lovers can rejoice from, though I’m curious to see what will really end up landing on the shelves at Carrefour and RT-Mart. In the meantime, I thought I’d try my hands at making some pork rillettes.
So a few weeks ago, amidst the assault of the Legislative Yuan, I tuned off from the live stream and live tweet from the event, and hopped on my bike for a change of air at the wet market. It was soon closing, so I hurried to the butchers area, walked two or three times through the stalls, and finally connected with one stand where I bought some pork belly.
Back home, I put myself to the task and diligently followed the so-called ultra easy pork rillettes recipe I found online. After a few long hours of cooking, the smell of pork permeated all corners of my apartment, and pork rillettes, after some cool off time in the fridge, was soon ready for tasting.
To enjoy pork rillettes, buy some baguette from your favorite boulanger, a small jar of French cornichons (a must!) at RT-Mart or Carrefour. Cut the bread into small toast size, smear some pork rillettes on it, top it with some cornichons, and voilà, you’re set to impress others, or simply yourself :).
Pork Rillettes (adapted from overblog/petitlolie)
- 1 kg of pork belly
- 10 grams of salt
- 1 tsp of black pepper
- 1 bay leaf
- 1 garlic clove
- remove the pork rind, or have the butcher do it for you
- dice the meat in pieces of about 1/2 an inch
- mince the garlic
- in a big pot, put the meat, salt, black pepper, bay leaf and garlic
- add water, just enough to cover everything
- bring to a boil, and bring down to a simmer
- cover the pot, and let it cook for 1-2 hours, or more as needed, until almost all the liquid has evaporated
- take the pot out of the stove and remove the bay leaf
- using a fork, tear the meat into shreds
- if you have a food processor, mix the shredded meat, or if you don’t, as in my case, use a Chinese cleaver (or big knife) and give it a few chops
- stock in some glass jars, let it cool off and keep refrigerated.