Rillons is a dish we British do not embrace for some reason, yet the French hale this piece of meat as we do a good pork pie.
Having chosen your belly of pork, prepare the meat by cutting away any ribs that may be attached.
Then cut several 2 to 3 inch square pieces from the belly of pork.
Season with salt, pepper and maybe a little paprika and brown in a skillet, once browned place in a marmite and cover in dripping ensuring you cover the meat by at least 1 inch and slowly cook for two to three hours or until tender.
Once cooked either eat warm or leave to cool and eat with a salad or take it with you as part of a picnic.
Rillons can also be stored in kilner jars as Confit de Porc and covered in dripping where they will keep for several months in a larder and without refrigeration.
Enjoy !
Having chosen your belly of pork, prepare the meat by cutting away any ribs that may be attached.
Then cut several 2 to 3 inch square pieces from the belly of pork.
Season with salt, pepper and maybe a little paprika and brown in a skillet, once browned place in a marmite and cover in dripping ensuring you cover the meat by at least 1 inch and slowly cook for two to three hours or until tender.
Once cooked either eat warm or leave to cool and eat with a salad or take it with you as part of a picnic.
Rillons can also be stored in kilner jars as Confit de Porc and covered in dripping where they will keep for several months in a larder and without refrigeration.
Enjoy !
