Inspired by the local markets and flavoured with star anise and rosemary. I love using star anise with dark meat as it brings out a deep savoury flavour. Serve on crusty French bread with a few cornichons and green salad on the side.
Rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. Here is a version that I prepared with lake trout fished in Cayuga Lake.
The October Charcutepalooza challenge was to “stretch.” I decided to make pork rillettes, or pork jam as the French affectionately call it. From a technical aspect, rillettes are about as easy as making pot roast.