The holidays are coming up, and we’ve been invited to a few places. I’ve been asked to bring an appetizer/hors d’oeuvres for a couple of them. I’ve been wanting to try making pork rillettes, so I thought that might a nice change from the usual appetizer standbys. I was thinking I’ll serve the rillettes along with some sliced baguette, cornichons, and maybe some pickled onion.
Has anyone here made their own rillettes? Any tried and true recipes, or tips for me? I’ve found a few recipes online, and I’m leaning towards Mark Bittman’s version: https://cooking.nytimes.com/recipes/1013517-pork-rillettes
(No, Hungry Onion, my topic is not similar to “Questions on making a verde sauce”… )