Pork Rillettes and the Pissaladiere – Classic French Hors d’Oeuvres

pork rillettes

pork rillettes

William D. Jones, MD, has two decades of experience treating Oklahoma City, OK, patients through quality preventive and occupational medicine. Having lived in France over two periods of his life, William D. Jones, MD, enjoys French cuisine and cooks it for his family and friends.

French cooking is known for its rich tradition of hors d’oeuvres, or appetizers, that are often served at social gatherings. One rustic pâté perfect for serving on fresh bread is pork rillettes. This rustic creation involves poaching pork in its own fat and shredding it. The rich pâté is then stored in some of that fat until it is prepared to eat, either by warming on the stovetop or in a slow cooker.

Another classic hors d’oeuvre, common in Nice, is the Provencal pissaladière, which can be made with a light puff pastry. A classic topping is onions sautéed in olive oil, often accompanied by tomatoes, thinly cut olives, and anchovies. The pissaladière can be cut into small rectangles, which makes it ideal as a finger food.

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