Similar to pâté, rillettes is a meat paste originating in France. Meat, typically pork, is cubed and cooked in a brine mixture until tender enough to be shredded. This recipe for rillettes puts its own twist on the classic preparation. The meat is covered in a garlic paste and then placed in an ovenproof dish alongside an herb mixture of bay leaves, thyme, and pepper to which is added white wine and cognac. Slow-cooked for 3 hours, the meat becomes tender and flavorful. Shredded and blended with stock, the meat mixture is then put into jars and covered with a layer of stock and gelatin that will act as a preservative for the rillettes.