Rillons

Succulent pork belly cubes browned in lard, then slow-cooked with red wine, garlic, and herbs until tender and golden.

Meat High Protein French Slow-Cooked Pork Belly

Estimated Nutrition

Calories

904.1

kcal / serving

5424.8 kcal total

Carbs

1.4g

per serving

8.4 g total

Fat

89.2g

per serving

535.2 g total

Protein

15.9g

per serving

95.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

175

Red Wine

one large glass

125

Water

one small glass

Meat

1000

Pork Belly

thick end, ribs removed, skin on

NutsSeeds

sprig

Thyme

fresh sprigs

piece

Bay Leaf

dried or fresh

clove

Garlic

whole but lightly crushed

pinch

Salt

flaky salt, plus extra for serving

pinch

Black Pepper

to taste

OilsFats

Lard

one generous spoonful

Method

Cut the pork belly into 5cm cubes leaving the skin attached.

Slice each rillon into pieces and sprinkle with extra salt for serving.

Remove from oven once the skin is tender and easy to chew.

Reduce the oven temperature to 160°C and cook for at least one hour.

Cook in the oven at 200°C for 30 minutes while turning every 10 minutes.

Transfer pork to an ovenproof dish and add garlic, herbs, wine, water, and seasoning.

Brown the pork cubes in hot lard within a large pan.