Let's slow cook some pork and spread it on a baguette for what Bourdain ensures will set the tone for a great time with friends. Learning to cook Rillettes with Anthony Bourdain's Les Halles Cookbook.

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📚 Chapters
00:00 - Rillettes: What Is It?
00:50 - Prepping The Dish
03:08 - Comment Of The Week!
05:03 - Plating, Tasting, What I Would Do Different

🍎 Ingredients
• 1 lb. / 450 g. pork belly, cut into 2 inch cubes
• ½ lb. / 225 g. pork shoulder, cut into 2 inch cubes
• 3 cups / 709 ml. water (I always like to use filtered)
• 1 bouquet garni, (thyme, parsley, bayleaf, leek leaves)
• 2 Tbsp. / 46 g. Diamon kosher salt
• 1 tsp. / 2 g. white pepper
• ½ cup / 118 g. rendered duck fat
• 1 large carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 medium white onion, roughly chopped
• 1 large garlic clove, crushed
• 2 Tbsp. / 28 ml. Brandy or Cognac
• cornichons, to serve on the side
• baguette , toasted and sliced (This is not optional. Get yourself some.)

🫕 Equipment
• large, heavy-bottomed pot
• mixing bowl
• 2 forks
• several small plastic or glass containers
• plastic wrap
• baguette , toasted and sliced (This is not optional. Get yourself some)

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