This recipe serves
8
Rillons
Potted pork
Ingredients
- 1 kg
- 500 gm
- 2 dessert spoons
- 1 dessert spoon
- -
- -
- -
- -
- Pork belly
- Lard
- Salt
- Black pepper
Tips
These could be used with a salad instead of lardoons
You could use goose or duck fat instead of lard
Cook
- Cut pork belly into 5 cm squares
- Mix salt and pepper
- Cover pork pieces with salt and pepper
- Leave to marinade for 2 hours
- Melt lard in pan
- Cook pork for 2 hours on low heat (they should be golden not dark or burnt)
- Stirring occasionally (they should be tender inside, crispy outside)
- Once cooked sieve the pork to get rid of excess fat
- Serve with bread
Equipment required
- Knife
- Chopping Board
- Heavy bottom pan
- Sieve
Regional French food
This recipe originates from:
The Loire
