Pork rillette is an easy appetizer to have handy year 'round. All it takes is a little planning and quick prep, and then leave it alone, first to cook, then to chill and deepen in flavor. When the first radishes of late spring show up in the market, we slice them up and serve the rillettes with good butter sprinkled with sea salt and walnut crostini. In autumn it’s great with ripe pears or a slow-cooked fruit chutney like our mostarda di uva.