Rillettes de Porc

Belly pork is the cut traditionally used for this dish, with as much fat as lean. It is becoming increasingly difficult to find, however, with modern breeds of slimline pigs. The whole point of rillettes is the texture and flavour supplied by the fat. No one says you have to eat the whole potful in one go! Rillettes keep well in the refrigerator for a week or so, and make a good sandwich filling. A scoop of rillettes with lettuce salad, a pickle or two, bread and a g