Comments on: Adobo Rillettes a la Marketman

By: Ana

Ana — Wed, 03 Aug 2011 11:07:20 +0000

I’ve just had my first taste of pork rillettes in the Loire Valley and just had to google to see if you’ve got a simpler recipe and I was right. I will try this when I finish the couple of big tubs I brought back with me. I think i could eat the rillettes in the tub like ice cream, but I don’t really want to induce a heart attack!

By: Betchay

Betchay — Sun, 03 Apr 2011 00:04:30 +0000

Yikes!My son and hubby will freak out when they see the fat on top! Ha!ha!ha! But I’m sure that rillettes is very flavorful! Thanks for adding the new word to my vocabulary!

By: mel ojeda

mel ojeda — Sat, 02 Apr 2011 10:16:25 +0000

mm, cute sya.

By: kaye

kaye — Fri, 01 Apr 2011 23:41:24 +0000

i like the piggy dish.. am always wondering how big your kitchen is to be able to store a lot of beautiful serving dishes which am sure most would be family heirlooms and purchase from travels.. i’ve been doing this to leftover adobo, either i shred and just keep in a container for breakfast paired with bread or shredded adobo pork fried til crunchy to make adobo floss… i didn’t know the former is called rillette.. so chi chi.. hehehe…

By: Scramoodles

Scramoodles — Fri, 01 Apr 2011 15:19:54 +0000

Kpag nilagay ko pala ang mamantika kong adobo, rillete na pla tawag dun ;)

By: Mila

Mila — Fri, 01 Apr 2011 09:03:05 +0000

If you can sell the rillettes in an adorable piggy ceramic plate, then that would be a great addition to your new resto.

By: Angela

Angela — Fri, 01 Apr 2011 07:09:08 +0000

I made this several months ago and ate it with toasted pan de sal for merienda (minus the cornichon). The pork adobo had been hanging out in the fridge for 2 days prior and I was too lazy to cook rice. When I told my mom that it was similar in preparation to confit, she laughed and said there was no need to be a food snob when eating local food. Nevertheless, it was a great merienda.

By: josephine

josephine — Thu, 31 Mar 2011 18:55:09 +0000

You could sell that here in France. Would put some of the local versions to shame. I must make some.

By: tonceq

tonceq — Thu, 31 Mar 2011 15:48:27 +0000

The piggy is so cute! xp Definitely like a confit but this apparantly sounds easier than a duck confit! (messed that one up really bad and duck meat does not come cheap!) I love the concept of using local dishes and then preparing them ala international! Another great idea MM! (I bet it tastes good too!) :)

By: MELGIE

MELGIE — Thu, 31 Mar 2011 15:30:22 +0000

Kumusta po. I have discovered your blog for the last few months I must admit na addict din ako, should I say naging bisyo na rin. ha..ha . I always have a dream kasi na umuwi sa atin for good like you . I find your blog informative and funny on how you go on your life there. BTW I grew up in San Teodoro, Oriental Mindoro ,a town near Puerto Galera at madalas akong makatikim ng ” Blonde Adobo ” from relatives . As I was reading your post ,timing naman na meron akong Adobo Rillettes .( Left over Adobo I have cooked in a slow cooker last Tuesday) . Of course ginaya kita and I used that on top sa bread .WoW !!! ang sarap!!!Thank you for sharing this . I never though I could eat adobo in this way .