I’m generally amused by dishes now considered gourmet and upscale that were in decades previous ridiculed as peasant food items.
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On a side note, the “weird Fluro pink colour” you point out is one area known as curing salt that preserves color which is an age-outdated custom in French charcuterie producing and past. Reply
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Thanks much for this recipe! I ended up working with my Dutch oven In spite of everything, and my rillettes are excellent!
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Area the pork inside check here of a Dutch oven, spread out evenly, and pour the melted lard in excess of it ensuring that the meat is completely submerged beneath the lard. Otherwise, soften some more lard and increase it.