Rillons/Rôti de Porc à la Normande

Rillons or roast pork Normandy style

Preparation info
    • Difficulty


    • Ready in

      10 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

Rillons are one of the cheapest pleasures of French cookery, especially when served in the Normandy style with apple and mashed potato. The problem here is finding belly of pork that is about 5 cm (2 inches) thick, in other words good, fatty pork. Ask at the meat counter for belly pork to be cut from the thickest part of the belly and skinned (keep the skin for beef stews or for crackling: an unorthodox but delicious addition). Then cut it into large chunks approximately 10 cm (4 inches). F