Ahh how time flies. It’s two months since I last posted here. I missed posting last month because my laptop was being repaired and after that, I was busy with tax submission. Anyway, all is well now and here’s a simple and delicious recipe for you all.
I first learned about French rillettes in the form of pork rillettes. While I haven’t tried making pork rillettes before I’ve made sardine rillettes many a time. Rillettes are meat cooked slowly in its own fat and then shredded and mixed with the warm fat and packed into small pots. The surface is then sealed with a layer of fat to preserve the meat (like pâté). In the case of sardine rillettes using canned sardines in oil, you only need to mix the sardines with the oil from the can, then shred and season.
Sardine rillettes is quick to whip up and tasty. Perfect food for when you’re busy!
 1.jpg "Shio Koji 塩糀 (Salt Koji)")
