Comments on: The rustic spiritualness of pork. (Pork Rillettes)

By: Phil

Phil — Sun, 31 Oct 2010 21:07:07 +0000

I just put this my oven. I loosely interpreted your spice mix because I didn’t have them all on hand so used what I have around, which included garlic, salt, peppercorns, juniper and allspice berries, herbs du Provence. I’m most worried about not having the celery seed.

I’m also curious about how much of the skin you leave in place on your pork belly. Where I buy it there’s a pretty thick pad of the skin attached, which works nicely if you’re making roasted pork belly and want some nice crackle on it, but I doubt the skin works for rillette. So I carved it away. Let me know if you think that was an error.

By: Mike

Mike — Sat, 31 Oct 2009 07:08:35 +0000

Information all sent. I’m looking forward to hearing how it all turns out.

By: lillie

lillie — Thu, 29 Oct 2009 02:02:31 +0000

One other thing, Michael, if you DON’T send recipes for both bacon and pork rillettes, I will, I suspect, be FORCED to purchase Michael Ruhlman’s Charcuterie book right now. This is a problem because (a) it may not be actually available at either B-N or J-B in Lexington, and I need it NOW, and (b) I HAVE NO MONEY.

Love, Lillie

By: lillie

lillie — Wed, 28 Oct 2009 22:33:46 +0000

So Michael, I just bought not one, but TWO, pork bellies from Critchfield’s. I don’t have this pink salt; what I have is Potassium Nitrate, which I think is supposed to keep pork pink.

PLEASE send recipes for both rillettes and bacon and cures IN ENGLISH.

Thanks, Lillie

By: Gretchen

Gretchen — Sat, 24 Oct 2009 22:15:51 +0000

Ah, yes. Moby Dick! You’re good.

By: Dave

Dave — Sat, 24 Oct 2009 16:14:45 +0000

Good God, that looks delicious and it hasn’t even been cooked yet.