Pork rillettes with witlof & cornichons

pork rillettes with witlof & cornichons



1.Preheat oven to 150°C/300°F.
2.Combine pork, bay leaves, garlic, wine, the water, salt and pepper in a large shallow baking dish.
3.Roast pork mixture, covered, about 2½ hours or until pork is very tender.
4.Discard bay leaves from pork; using two forks, shred pork finely in dish with pan juices. Stir in onion and parsley.
5.Serve pork mixture with witlof, cornichons and pickled onions.

We used a bottled mixture of cornichons and baby pickled onions. Rillettes are a classic dish served for an aperitif with slices of baguette, cornichons and a glass of red wine. Duck or goose rillettes are also very popular in France.


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