Wednesday, July 05, 2006

Pork Rillettes

While poking around some new-to-me food blogs I found the Laughing Gastronome and some different foods I've never heard of. One was Pork Rillettes which was described as a coarser pate and served about the same way. I am intrigued but need to know what one of the ingredients would be here in the states, skinless and boneless fatty pork belly. Anyone have a clue if that is uncured bacon? I don't think it would be salt pork, seems like too much fat.

I did find a conversion chart that might be helpful for bloggers wanting to try some recipes from other countries. Also, take a look at Emma's site, she's got some great pix of her dishes and some entertaining descriptions. She also has a pickled onion recipe that I can't wait to try.

The Laughing Gastronome: pork rillettes


Sam said...

Hey there - I made rilettes a few months ago - you can read my post here. It is a lot of hard work. A whole weekend!
Pork belly is the same cut of meat as what bacon is made from and indeed it does contain a LOT of fat. Rillettes are all about the fat. In fact I think I skimmed too much fat off mine. Next time I intend to leave more in there.

hope that helps.


mooncrazy said...

Thanks Sam, your post makes it a bit more understandable.

Like the blog.

Annie said...

Hmmm. I learned something new today.
Very interesting!

Emma said...

I hope you do make some rillettes, I was very pleased with the effort-result payoff!