Rillons
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Crackling made from cubes of pork belly, lard, white wine, pepper and salt. This is an old French recipe from Touraine, given in the book “Radio-Cuisin” by the renowned gourmet doctor Edouard Pomian.
Ingredients:
Procedure:
1. Cut the pork belly into 4 x 5 cm cubes, coat them in salt and pepper (do not spare the pepper) and let them rest for 24 hours
2. The next day, first pour the wine into a cast-iron pot, heat it up and then add the cubes of pork belly together with the chopped lard, let it melt over a low heat, stirring frequently, which will take about 3 hours
3. When the cracklings have taken on a beautiful golden brown colour, drain the melted lard into another container and leave the cracklings in the container on the heat source for a while to finish cooking
4.
Recommendation:
In order for the crackling to be truly perfect, when starting a new batch, we must add the fat from the previous frying to the lard, which we always make sure to keep.