Rillions Recipe adapted from Odd Bits by Jennifer McLagan
Prep Time:
Cook Time:
2 hours, 45 minutes
Servings:
12 pieces
Ingredients
  • 1 tablespoons coarse sea salt
  • ¼ teaspoon quatre épices or ground allspice
  • 2¼ pounds boneless pork belly--skin removed and discarded, belly cut into large cubes
  • About ⅓ cup lard
  • 4 garlic cloves, crushed
  • 4 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1 teaspoon hot pimentón 
  • ½ cup dry white wine
  • ½ cup water
  • Freshly ground black pepper
Directions
  1. In a spice grinder, combine the sea salt and quatre épices. Grind until well mixed and the salt is finely ground. Place the pork belly in a large bowl and sprinkle the cubes with the seasoned salt. Toss, cover and refrigerate overnight.
  2. Preheat the oven to 400°. Remove the pork from the refrigerator. Discard any liquid and pat the pieces dry. In a large skillet, melt 2 tablespoons of the lard. Add the pork belly and cook until dark and caramelized on all sides, about 7 to 10 minutes.
  3. Transfer the pieces to a Dutch oven just big enough to hold them in a single layer. Add the garlic, thyme, bay leaf and pimentón. Carefully strain the fat from the frying pan, leaving behind any debris, then pour the fat over the meat. Add the wine and water and season with pepper. Place the Dutch oven over medium heat and bring the liquid to a simmer. Transfer to the oven and cook, uncovered, for 30 minutes, stirring every 10 minutes.
  4. Lower the oven temperature to 300°F. Check the amount of cooking liquid in the pan: It should be about halfway up the pieces of belly. If it's not, add some of the remaining lard and, if necessary, a little more water. Cover the pot and return it to the oven; cook, stirring a couple of times, for another 2 hours or until the pieces are very tender. Let them cool in the pan slightly.
  5. You can eat the rillons warm right away or let them cool to room temperature. They will keep, in the refrigerator, for up to a week. To keep the rillons longer, transfer them to a clean container and strain the cooking fat from the pan over them. Melt the extra lard and pour enough of it over the rillons to cover them completely. Cool, cover and refrigerate in the fat.
  6. To serve, remove the rillons from the refrigerator and let them come to room temperature until you can easily remove them from the fat. Place them with some of their fat in a frying pan over medium heat and cook, turning until heated through and crisp on the outside. Add a slug of brandy and flambé, then serve.