This is a French dish which, done in the traditional way, is basically fat deep fried in fat.
I don’t do it this way. You want something to warm the cockles of your heart, not harden them.
This recipe is more based on the River Cottage one by English foodie Hugh Fearnley-Whittingstall, except: no lard, more herbs, and just one pot!
Pork belly rillon recipe
Like many a bachelor, I love the chilli. The cayenne is a familiar favourite. Included amongst the roast vegetables, it is a taste sensation. Dried cayenne, fried in good oil, is a blessing on the tongue. The caramelised flavours of the pork, garlic and chilli make this dish a BF favourite!
Ingredients
- 1 kg boneless pork belly, with skin on
- 3 cloves garlic
- 3 dried cayenne chilies
- 1 cup water
- 1 cup red wine
- Sprigs: parsley, sage, rosemary and thyme
- Salt
- Pepper
- .25 cup olive oil
Method
- Preheat oven to 200˚
- Cut pork into large chunks - for a 1 kg piece, that would be 10 to 12 pieces
- In a heavy based, oven proof pan or casserole dish, heat oil until it just begins to smoke
- Add the chilies whole
- Add pork chunks skin down, cooking 2–3 minutes on all sides so they get nice and brown
- Cut the woody end of the garlic and crush with the flat of a kitchen knife
- Strip the rosemary leaves off the woody stem, leaving the other sprigs whole
- When pork is browned, toss in herbs and garlic, and season with salt and pepper
- Add wine and water
- Bring to a simmer
- Turn the pork skin side down
- Place pan in oven, turning the pork skin side up after 10 minutes
- After another 10, drop heat to 150˚ and cook for 2 hours
Tonight, I sliced the pork thinly, and stirred into steamed rice with fresh ginger, baby spinach leaves and dark soy sauce.
