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Recipe : ** Rillauds From Anjou

Rillauds From Anjou
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Course:
Appetizer

Practical information

  • Prep time
    10 min
  • Cooking
    3 h
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    15 h 10
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Preparation:
in advance
Category:
Meat recipes

Recipe's Ingredients

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  • ½ teaspoons fine salt
  • freshly ground black pepper
  • 400 g fresh pork belly
  • 80 g rendered pork fat

  • Recipe preparation steps

  • 1
    Cut the meat into 6 square pieces, about 75 grams each. Season with the salt and pepper. Set aside to macerate in the refrigerator overnight.
  • 2
    Melt the fat in a small saucepan over medium heat. The saucepan should be just large enough to hold the meat in a single layer. When the fat begins to bubble, add the meat. (It's best to place the meat so the skin is neither flat on the bottom of the pan or exposed on the surface.) Lower the heat, cover the saucepan, and cook the pork until tender when pierced with a fork.
  • 3
    Drain the pork pieces on a rack.
  • Ready !