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Rillettes

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"Rillettes gets right to the heart of what's good: pork, pork fat, salt, and pepper," says chef Anthony Bourdain. "Easy and cheap to make, it's one of the great casual starters of all time." This recipe is exclusively from Bourdain.

Source: Radio, January Winter 2009

Ingredients

Directions

Cook's Notes

"Just shape into an attractive round or square, comb the top with a fork, and dig in", chef Anthony Bourdain says. "Smeared on toasted baguette croutons and enjoyed with cocktails, or served as an appetizer, it sets the tone for an enjoyable, eat-with-your-hands-and-have-a-good-time kind of evening."

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