Climbing the north face of Ruckers Hill, one restaurant at a time
Saturday, May 29, 2010
Rillettes de porc
Roasted garlic for roast lamb
In the spirit of posting something, but still not having eaten on High Street for a bit, I offer you the following visual evidence of food. Yes, I'm sure you've seen food before, but this is what it looks like in our house. Or at least what it looks like when it's worth getting the camera out...
So in the last post I was making quince jelly. It's now finished, jarred up and being eaten rapidly. We swapped a jar for Emma's quince paste, which was equally magnificent.
I had a crack at making rillettes de porc for the first time in mmmyears. Next time I'm going to be the bunny and try rabbit rillettes - the pork was lovely (and I love pork) but this pig richness needs some rabid wildness for balance.
Pork, garlic, salt, pepper and bay leaves
The recipe is from the big orange book. A kilo and a bit of pork belly is skinned and chopped into pieces, and is then rubbed with about a tablespoon of salt and put in the fridge overnight. Dump into a heavy casserole with a couple of cloves of garlic, some thyme, bay leaves and pepper. *Just* cover with water and a lid and put into a slow oven for a couple of hours. Drain, taste for salt, shred, add the liquid back and pack into bowls or ramekins. Seal with a kiss and with lard. Eat with cornichons, crusty bread or toast and a glass of vin ordinaire. Have cholesterol tested. Panic.
porc de rillettes
Hopefully there'll be some more posting about High Street food soon.