Anne Willan

Rillons, Rillauds or Rillots

Preparation info
  • Serves

    10

    as a first course
    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Rillons d’oie’ are a variation of the classic pork rillons, made by substituting boned goose meat for the pork in this recipe.

Ingredients

2 kg fresh breast or belly of pork

Method

Cut the meat into 7 cm/3 in cubes. Heat the lard in a large, shallow, heavy-based pot, add the pork and brown on all sides over medium heat. Add the water, salt, pepper, allspice, bay leaf and thyme. Cover