...or, more properly, pork rillettes or confit. I make the rillettes in two phases - slow roasting, and then slow poaching, the former adding a caramelized richness to the meat. The addition of lemon juice cuts lightly (I know, as if!) through the fat. I love this dish because you can make it weeks in advance and refrigerate or freeze - it gets better with time; it is economical, pork belly not being the most expensive cut; and it is very convenient: you put it in small pots for scattering about a large table (or carting off to other tables, in a yellow cab!) or pack it in a larger, shallower dish for central access. It is perfect for picnics, last minute suppers when you have no time to think, or for starting off a festive gathering. - Marie Viljoen

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