We can’t resist those little plastic tubs of pork rillettes found in the fridge section of French supermarkets. Here’s what happened the end of the tub we brought home. No more rillettes until next year… unless we try making it ourselves of course.
Wine Suggestion: because we brought the rillette back from the Loire, a good Chenin Blanc was called for. The Chateau Hureau Samur Blanc “Argile” was rich and full while still being dry and textured enough to work with the fatty pork and sour pickle of the cornichons. Lighter dry wines might taste weak in comparison so make sure the wine you choose is good enough to stand up to the flavours of the dish. If you want to push the boat out a good, aged sweet chenin blanc, like a Bonnezeaux or Vouvray Moelleux with luscious botrytis would also be superb.
Pork Rillettes & Cornichons with Onion Sourdough – serves 2
- 2-3 scallions
- 4 slices of sourdough bread
- pork rillettes
- small handful of cornichons
Put 2-3 scallions in a food processor with 5 tablespoons of olive oil and some seasoning, then blitz to a paste. Soak the sourdough in this green oil.
Fry the bread in a non-stick pan until very crisp on both sides. Drain on kitchen paper, then spread 2 slices with the rillettes and add a few sliced cornichons. Top with the remaining slices of toast and drizzle with any remaining onion oil.
(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)