Pork rillettes

MAKES 6 APPETIZER SERVINGS

1 pound pork, preferably shoulder with a good amount of fat

2 teaspoons salt

1 teaspoon pepper

1 clove garlic, peeled

1 bay leaf

1 teaspoon red wine vinegar

Cut pork into 2-inch cubes. Place in a heavy-bottomed pot and season with salt and pepper. Add garlic, bay leaf and red wine vinegar. Add enough water to cover the pork.

Cover and simmer for roughly 4 hours, adding water if necessary, until pork is tender and falling apart. Remove cover, raise heat to medium and boil off excess water.

Let pork cool thoroughly in its fat in the pot. When pork has cooled and fat has solidified, pour off any excess water. Beat pork with a mixer or a spoon until pork has fallen apart and has mixed thoroughly with its fat. Season with salt, pepper and vinegar if necessary and, if desired, a dab of good quality whole grain mustard.

Put pork into a crock-style dish and pack down tightly. Refrigerate. Serve cold with crusty bread.

Hugh Amano

Nutrition facts per serving: 193 calories, 15 g fat, 5 g saturated fat, 54 mg cholesterol, 0 g carbohydrates, 13 g protein, 827 mg sodium, 0 g fiber