Rillons

If you like rillettes but don’t like the work, rillons are for you: chunks of pork belly caramelized on the outside then cooked in seasoned fat until they are moist and tender in the center. They keep for several months if covered with fat and refrigerated, although mine rarely last the week. I love them so much that I only make them in small batches; that way I don’t eat too many. However, if you have more willpower than I, this recipe is easily doubled. Serve them as a snack with a glass