Pork rillettes, a French dish, is perfect for unexpected guests or parties, pairs exceptionally well with wine, and can be stored in the refrigerator for 2 weeks to a month. The melt-in-your-mouth fat and rich pork flavor make it a very convenient snack. I sometimes use pork belly blocks, and sometimes pork shoulder blocks, depending on my mood, but personally, I tend to use lean pork shoulder more often. Tonight, after finishing work, I'll start preparing dinner. The recipe is very simple and easy. Slice a pork shoulder block (400g) into pieces about 1cm thick, season with herb salt, rosemary, and black pepper, arrange in a frying pan with olive oil, brown both sides, then add half an onion and one clove of garlic and sauté. Add 100cc of white wine, bring to a boil, remove the scum, add another 100cc of water, add one packet of consommé, and simmer over low heat until the liquid is reduced by about half, then transfer to a food processor. Taste and adjust the seasoning with salt and black pepper to your liking. Then, divide into small portions in ramekins or similar dishes, cover with plastic wrap, and refrigerate. It's a good idea to microwave it briefly before serving. Serve on lightly toasted baguette slices.
For the main course, we had linguine with eggplant and broccoli in a tuna tomato sauce. I always use whatever ingredients I have on hand for pasta. I paired the pork rillettes with white wine and the tomato sauce pasta with red wine, so I felt like a kitchen drinker as we enjoyed a delicious and fun dinner. While it's nice to have meals just the two of us, we haven't had a home party in a while, so I'm thinking about inviting some friends over for a lively get-together soon!
