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Rillons
Preparation info
6-8
servings- Difficulty
Easy
Appears in
Published 2014
Much modern pork is improved by steeping it in salt for a few hours; wash it off and dry the meat before cooking.
Ingredients
1 kg 2 lb a sprig
Method
Cut the belly of pork into 5 cm (2 inch) cubes and put them in a heavy-based saucepan or flameproof casserole with 175-250 ml (6-8 fl oz) water, the thyme and bay leaf. Cover and cook over a gentle heat or in the oven at 140°C (275°F, gas mark 1) for 4 hours.
Drain off the fat and reserve to use for cooking on another occasion. Put the rillons back in the pan and continue to cook