Ohhh what a beautiful couple, straight to the point, soft voice, no dramatism, beautiful connection, I thoroughly enjoyed watching your video and delicious recipe. Thank you!!!
Hi Pistou and Pastis. Thank you for the recipe, I have used it to make my own rillettes now that I moved from France to Seattle :) I don't put anis in them, however I add ham which gives some flavor nuance. I add the ham after the cooking and before the shredding.
I will have to try adding ham next time I make a batch. Enjoy Seattle - I used to live a few hours away from there but have since moved across the country.
I simply adore rillette. I usually get my supply when I go to France, But no French trip this year because of Covid, so I am having to resort to making it myself. My recipe calls for different seasoning and aromatics and bacon is added, but it might be a regional variation.. Love eating it with a dry white wine but no, I wouldn't eat it with mustard, either. Santé!
Thanks for watching - there are so many regional differences. I have become addicted to Fallot so it seems to be used on a variety of things I enjoy eating... Have a great day and thanks
Thanks I have been wanting some rillette recipes....this one looks to be on the chunky side with a high percentage of fat in the mix itself instead of a dryer spread like consistency that is topped with a protective seal of fat....I like that these rillettes are more inexpensive and of much higher quality than canned Underwood deviled meats.
@@PistouandPastis I just tried again, and no luck. The link points at www.simplefrenchcooking.com/2020/02/pork-rillettes/ which is a non-existent page. Could you paste a link to the recipe with quantities please?
ua-cam.com/video/AyCMyw3mwA0/v-deo.html There is the link to salmon rillettes. Sorry the intro is a bit blurry - clearly I was still influenced by New Year's bubbles.
Looks easy enough. Thanks but PLEASE, you make my French soul cry when you eat them with mustard and when you put Cinamon and Anis in it. Cornichons of course, but not mustard! And no cinnamon or anis. Some recipes call for "4 spice", which _can_ have a bit of cinnamon, but not a single French person will ever bare tasting it in his rillettes.
Hahaha Olivier, if we share some rillette together I will leave out the anise for you. I have to say this is how I learned from a bonafide Frenchman. thanks for watching.
@@PistouandPastis yes I never put those spices or mustard in mine either. It's not the way those are flavoured in France but your method is easy enough to follow for anyone. I grind mine more fine though so they lay easier on the bread. Either way, thank you for votre vidéo Monsieur et Madame 😊
@@karinecarde1254 Thanks for your comments and for watching my video - I do greatly appreciate it. Seasoning changes quite a bit, even in France depending upon the region. I based my recipe on an older French charcuterie book series. The mustard is my personal tastes. I have been on a Fallot kick for a while. Anyways, thanks so much for your words.
anglo-saxons ? hahaha. Les français ne mangent plus de rillettes ? Mon dieu, je n'y étais que depuis un mois et j'ai mangé des tonnes de rillettes en tout genre.
Ohhh what a beautiful couple, straight to the point, soft voice, no dramatism, beautiful connection, I thoroughly enjoyed watching your video and delicious recipe. Thank you!!!
thank you so much
Amazing video. Thank you for the inspiration!
You are welcome. I just made a huge batch that I hoped would last all winter - despite us eating a lot of rillettes over the last 2 weeks.
You are so welcome!
Thank you for the vid. I love Pork Rillettes. Time methinks to follow you recipe:)
Can you please share the quantity of: Pork Belly & Pork Shoulder
Thanks for the video, it helps me to much
Glad to hear that!
I've been looking for this recipe for ages! I live on the road and wanted to be able to preserve extra meat. Thanks!!
so glad you found it, and me.
Hi Pistou and Pastis. Thank you for the recipe, I have used it to make my own rillettes now that I moved from France to Seattle :) I don't put anis in them, however I add ham which gives some flavor nuance. I add the ham after the cooking and before the shredding.
I will have to try adding ham next time I make a batch. Enjoy Seattle - I used to live a few hours away from there but have since moved across the country.
Do you trim (take out hard part )the pork belly before cooking
@@chantalllou52 yes, I remove the hard part and 80% of the fat from the meat
For the pork fat, would bacon fat be okay to use? Or would the smoky/salty flavor negatively affect the final flavor of the dish?
Can I bring it to a boil on my stove and then finish in my slow cooker for 6-8 hours? Thanks
I never tried that but why not.
I simply adore rillette. I usually get my supply when I go to France, But no French trip this year because of Covid, so I am having to resort to making it myself. My recipe calls for different seasoning and aromatics and bacon is added, but it might be a regional variation..
Love eating it with a dry white wine but no, I wouldn't eat it with mustard, either. Santé!
Thanks for watching - there are so many regional differences. I have become addicted to Fallot so it seems to be used on a variety of things I enjoy eating... Have a great day and thanks
Made this the other day. Turned out very nice indeed. I left out the anise and added a few juniper berries and bay leaf. Perfect flavour, thank you!
Ça a l'air super bon! Merci 😊
Merci
Thanks I have been wanting some rillette recipes....this one looks to be on the chunky side with a high percentage of fat in the mix itself instead of a dryer spread like consistency that is topped with a protective seal of fat....I like that these rillettes are more inexpensive and of much higher quality than canned Underwood deviled meats.
Merci!
Thank YOU
mmmhhh ok !
The recipe link does not work. Can you fix please?
I will in a day , wedding anniversary today.
Michi: I fixed the links. Thank you for pointing that out. I switched domains and a couple links are old. Take Care
@@PistouandPastis I just tried again, and no luck. The link points at www.simplefrenchcooking.com/2020/02/pork-rillettes/ which is a non-existent page. Could you paste a link to the recipe with quantities please?
@@MichiHenning whoops - fixed now but here is the link again www.simplefrenchcooking.com/recipe-entry/pork-rillettes?rq=rillette
@@PistouandPastis All good now, thank you!
I really want to make this. Rillettes is much better than Paté.
To cute !
Can you post a Duck Rillete and Salmon Rillete recipes?
I think I will do salmon rillette this week - thanks for the great idea!
ua-cam.com/video/AyCMyw3mwA0/v-deo.html There is the link to salmon rillettes. Sorry the intro is a bit blurry - clearly I was still influenced by New Year's bubbles.
you don’t have to put that inside the fridge because the “forcemeat” itself is a preserving method
6 hours or 90 minutes in a pressure cooker.
Looks easy enough. Thanks but PLEASE, you make my French soul cry when you eat them with mustard and when you put Cinamon and Anis in it.
Cornichons of course, but not mustard! And no cinnamon or anis. Some recipes call for "4 spice", which _can_ have a bit of cinnamon, but not a single French person will ever bare tasting it in his rillettes.
Hahaha Olivier, if we share some rillette together I will leave out the anise for you. I have to say this is how I learned from a bonafide Frenchman. thanks for watching.
@@PistouandPastis yes I never put those spices or mustard in mine either. It's not the way those are flavoured in France but your method is easy enough to follow for anyone. I grind mine more fine though so they lay easier on the bread. Either way, thank you for votre vidéo Monsieur et Madame 😊
@@karinecarde1254 Thanks for your comments and for watching my video - I do greatly appreciate it. Seasoning changes quite a bit, even in France depending upon the region. I based my recipe on an older French charcuterie book series. The mustard is my personal tastes. I have been on a Fallot kick for a while. Anyways, thanks so much for your words.
@@PistouandPastis de rien Monsieur 😊. Keep cooking les plats français. Thank you for going the extra mile. I subscribed and liked 😁
Warum nicht auf französische
Good Morning - because I live in the States. Have a Happy Holiday Season!
Goose Rillettes are far reputable... Try it!
Complètement à la masse ces Anglo Saxons recette complètement nul 😢
anglo-saxons ? hahaha. Les français ne mangent plus de rillettes ? Mon dieu, je n'y étais que depuis un mois et j'ai mangé des tonnes de rillettes en tout genre.