Ever since our recent trip to Europe where we spent most of our time in France eating I have been dying to try making pork rillettes. The stuff we would pick up at little traiteur's was amazing , melt in your mouth and not at all expensive. As much as I LOVE to cook these little traiteur's with their range of ready made delights were such a dream and definitely something I miss about not living in a big city. The range of food you could pick up was huge and they would often be open late into the evening. A variety of potted meats like rillettes and pate along with salads and the most delicious discovery of all -what seemed to be fried balls of bread oh the goodness!
On the Island I normally buy Casta Miro's version at the saturday market so this is what i was modeling mine on. Those who know me know that pate is a favorite and I guess you could say specialty of mine. Im no baker but man do I love to fry up chicken livers add a dash of sherry/marsala etc and whizz it up into a little pot of deliciousness. So I thought how hard could rillettes be ... well not hard at all! Although I would not recommend trying to do slow cooked beef cheeks at the same time, there was also a thunderstorm going on that was shaking the lockwood like crazy.
A few days earlier I visited my local butcher who is super helpful and lovely and had a chat about where they get their pigs from and what I would need, turns out they were ' doing' a pig the next day and would set aside what I needed.
I have to say we are very lucky here on Waiheke to have the Village Butchery where they offer great advice and are happy to stop and have a chat about how best to cook what cuts, this is how I ended up with the terrific beef cheeks, so cheap and done nice and slow totally melts in your mouth!. I recently discovered short ribs- another amazing cut that need hardly anything done other than to simmer away in the oven in red wine for a very long time - I first had these at Depot and they do them very well but I imagine Al Brown being impressed with mine!
|Recipe is from the book Pork and Sons By Stephane Raynaud. While reading this book you |
may experience the desire to start your own pig farm and produce all manner of porky delights but that could have just been me.
|Melting the pork fat, onion, garlic, thyme and white wine.|
Lucky I had a cupboard full of Miro rillette jars.
|The beef cheeks also deserve a mention and if you were wondering that is black potato mash, probably wouldn't do that again.|
|Digging in to the rillettes for Sunday lunch.|
So voila! not hard, certainly not expensive and so worth it!