Pork Rillettes

Rillettes are classic french bistro fare. It's kind of like a pate, but not so mushy and pasty. It's got a firm bite with meat strips clearly visible. This recipe uses pork but you can use chicken or duck too.

Rillettes are great as an appetizer, a light snack or as a sandwich filling. Make in advance and store in the fridge for up to a week.

Makes 5 small, 4 medium or 3 large pots:

• 800g of pork (You can use leaner or fatty cuts depending on your preference, but some fat is required. If you are using lean cuts, then add a small amount of belly pork)
• Bunch of fresh thyme
• A bag of bouquet garni (optional)
• 1 1/2 cups of dry white wine
• 150g of butter, melted
• Salt and pepper to taste

Place pork and herbs into a slow cooker and add just enough water to cover the meat. Alternatively, you can simmer on the stovetop at low heat. Cook for 4-5 hours until meat is falling-apart tender.

Drain the stock from the meat and set aside. Leave to cool completely.

Shred the pork into rough bits and place in a saucepan. Season with salt and pepper to taste. Add the stock and the wine and let simmer until completely absorbed by the meat. Spoon and pack into pots and top with a layer of melted butter to seal. Chill in fridge overnight.

Serve with crackers or crusty baguette, with a side serving of cornichons and pickled onions.

The rest of the Table for Deux at a Parisien Bistro menu here:

Entree: Steak with a Shallot and Red Wine Sauce
Side: Potatoes Dauphinoise
Dessert: Creme Brulee