Pork rillons

Pork rillons

starter | serves 8–10 as a snack

“A speciality of Touraine, these slow-cooked cubes of pork belly are a perfect snack, hot or cold,” says Ed Wilson, head chef of London's Terroirs. “They keep for a week in the fridge, too.”

1. The day before eating, sprinkle the pork belly cubes with the sea salt, cover, and refrigerate for 12 hours.
2. The next day, preheat the oven to 140C/gas 1. Rinse the salt from the pork and pat dry with kitchen towel.
3. Heat a pan over a high heat, add a little lard and fry the pork until brown all over. Place in 1 layer in an ovenproof dish, add the wine, bay, garlic, thyme, peppercorns, remaining lard and 125ml water and bake for 1½ hours. If the pork isn’t yet tender, cook for another 30 minutes. If the lard starts burning the pork, carefully add a little water to cool it. Once tender, remove the rillons, drain most of the fat and leave the pork to cool in the remaining fat.
4. When ready to eat, preheat the oven to 200C/gas 6 and return the pork and remaining fat to the oven to cook for 8–10 minutes, until the pork is sizzling and crisp. Serve with bread, a green salad, and a glass of lively sancerre.

Per serving 668 cals, 58.8g fat (21.6g saturated), 13g protein, 17.1g carbs, 1.4g sugars

 

Recipe Ed Wilson
Photo Tara Fisher


from Issue 22

ingredients

• 1kg pork belly (the thick end), skin on, deboned, diced into 5cm cubes
• 50g sea salt
• 250g lard
• 250ml dry white wine
• 3 bay leaves
• 4 garlic cloves, halved
• 1 large thyme sprig
• 10 black peppercorns
• Green salad and bread, to serve

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