Simon and Garfunkel Rillon

Locked in on a rainy day, I’m laying the foundation for a week’s work of bachelor food. Chicken stock, beef fajitas, and pork belly rillon.
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

Serve hot with steamed potato and veggies, or refrigerate for sandwiches or later re-heat and re-brand.
Tonight, I sliced the pork thinly, and stirred into steamed rice with fresh ginger, baby spinach leaves and dark soy sauce.