I have wanted to make rillettes from our 3-4 hour slow-cooked pork belly adobo simmered in a palayok over a wood fire for a while now. Today, I am kicking myself wondering why I didn't actually do this sooner... It turned out fantastic! A rillettes is usually a crock of shredded pork (or duck, goose, etc. that has first been cooked in fat until blissfully tender) marinated and stored in its juices and fat. It's a bit like pate, but more chunky, read "rustic". Usually served with slices of bread or crisped toasts, rillettes are traditionally accompanied by small pickles or cornichons and sometimes grainy or smooth mustard. It might seem a bit bizarre to apply the typically french technique to our own favorite adobo, but stick with me for a few more minutes...



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