Trot along now, there’s a good chap…

Via Au Pied de Cochon, Canada. It me! I think you’ll agree?

Mr Trotter from Au Pied de Cochon, Canada

I have the cookbook from Martin Picard and team which has been on the shelves now, somehow remaining unread for a looooong time. It came minus accompanying DVD unfortunately, so whilst I can’t recall now from where or how much I paid and as a new copy with DVD seems to cost approx. $600, I’m not too stressed about its absence. Mind you, if anyone does have a copy of the DVD they could wing my way, they know where I am…

Au Pied de Cochon cookbook

About to (finally) dig into the recipes, so watch this space…

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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5 Comments

  1. Photos. Or it didn’t happen xx

  2. Thanks Chris I’ll be making these.
    I didn’t like the rillettes looked like scrapped meat!

    Chacun a son gout….

    Will let you know how they turn out.

    x

  3. Bloody spieling chucker 🙂 xx

    How about this one from the very wonderful Jennifer McLagan who I wrote about earlier this year https://salutethepig.com/its-terrible-theres-blood-eeeeverrrrywhere this receipe comes from her “Odd Bits”?

    Mind you, saw this Cajun idea and thought that could be good as well: https://eatingcajun.com/browserecipes/appetizers/pork-appetizers/blackberry-and-brandy-rillons/

    This is the rillon recipe:

    MAKES 12 PIECES
    If you like rillettes but don’t like the work, rillons are for you: chunks of pork belly caramelized on the outside then cooked in seasoned fat until they are moist and tender in the center. They keep for several months if covered with fat and refrigerated, although mine rarely last the week. I love them so much that I only make them in small batches; that way I don’t eat too many. However, if you have more willpower than I, this recipe is easily doubled. Serve them as a snack with a glass of white wine, add them to a charcuterie platter, or pop them into a salad. They can be eaten cold, but I prefer them warm so the fat is soft and melting.
    2¼ pounds / 1 kg boneless pork belly, skin removed
    1 tablespoon Spiced Seasoning Salt
    About ⅓ cup / 2¼ ounces / 65 g lard
    4 cloves garlic, crushed
    4 large sprigs thyme
    1 fresh bay leaf
    1 teaspoon hot pimentón (smoked paprika)
    ½ cup / 125 ml white wine
    ½ cup / 125 ml water
    Freshly ground black pepper
    Brandy (optional)
    Cut the pork belly into equal large cubes about 2½ inches / 6 cm by the thickness of “the belly. (I usually get about 12 pieces.) Place them in a large bowl and sprinkle with the seasoned salt. Toss together, cover, and refrigerate overnight.
    Remove the pork from the refrigerator, discard any liquid, and pat dry the pieces.
    Preheat the oven to 400°F / 200°C.
    In a large, heavy frying pan melt 2 tablespoons of the lard and brown the pieces of belly on all sides; they should be dark and caramelized. Using a splatter screen during the cooking is a good idea, and it makes cleaning up easier.

    “Transfer the pieces to a flameproof casserole or Dutch oven just big enough to hold them in a single layer. Add the garlic, thyme, bay leaf, and pimentón. Carefully strain the fat from the frying pan, leaving behind any debris, then pour it over the meat along with the wine and water and season with pepper. Place the pan over medium heat and bring to a simmer, then transfer to the oven, and cook, uncovered, for 30 minutes, stirring every 10 minutes.
    Lower the oven temperature to 300°F / 150°C. Check the amount of cooking liquid in the pan: it should be about halfway up the pieces of belly; if it’s not, add some of the remaining lard and if necessary a little more water. Cover and return to the oven and cook, stirring a couple of times, for another 2 hours, or until the pieces are very tender. Let them cool slightly in the pan.
    You can eat the rillons right away warm, or at room temperature, or refrigerate for up to a week. To keep the rillons longer, transfer them to a clean container and strain the cooking fat from the pan over them. Melt the extra lard and pour enough of it over the rillons to cover them completely. Cool, cover, and refrigerate in the fat.
    To eat, remove the rillons from the refrigerator and let them come to room temperature. You should now be able to pull them out of their fat. Place them with some of their fat in a frying pan over medium heat and cook, turning until heated through and crisp on the outside. Add a slug of brandy and flambé, and then serve.

  4. That should have been Preuilly sur Claise. 🤭

  5. Hi Chris

    Two posts in one week! I’m made up 🙂

    Can’t agree about the likeness unless you’ve taken to wearing an eye patch. 😂

    Am only a quarter of the way through the video from the previous post so will talk on that when I’ve seen it all.

    In your many fabulous French cookery books, would you have a recipe for Rillons?

    I know a streaky bacon joint can be used but I am looking for the belly pork recipe.

    I ate them in a small village in the Loire Valley, Pruilley Sur Claise and they were excellent.

    Have a good weekend.

    Gay x

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