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Rillons de Tours – pork belly confit with lard and wine
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Source: https://recipheon.com/en/recipes/snacks/rillons-de-tours-pork-belly-confit-with-lard-and-wine
About this recipe
Rillons de Tours is a speciality of Touraine made with large chunks of meaty pork belly, slowly cooked in lard and white wine. The meat stays in pieces, tender inside and golden on the surface, with softened rind. This home version uses fresh, unsalted pork belly, seasoned before browning and then cooked gently until tender. Once the watery liquid has evaporated, the pieces can be browned briefly in the remaining fat. The drained rillons are served warm as a small, hearty starter. A heavy-bottomed pot and gentle heat help the meat keep its shape.
Ingredients
For 6 starter servings
1000 g fresh, unsalted, unsmoked meaty pork belly with rind, without bones or hard cartilage, weighed after their removal
250 g pork lard: 60 g for browning and 190 g for slow cooking
500 g dry white wine
up to 300 g hot water for topping up the cooking liquid, only if needed
12 g salt
2 g ground black pepper
Steps
Pat the pork belly dry and check that no hard cartilage or bone fragments remain. Cut it, rind included, into chunks about 4–5 cm across. Toss with the salt and pepper, spreading the seasoning over all sides of the meat.
In a heavy-bottomed pot about 22–24 cm across, melt 60 g lard over medium-high heat. Brown the pork belly in two batches, turning with tongs until several sides of each piece are browned. This will take about 12–15 minutes in total. Set the first batch on a plate, then return it with all the plate juices after browning the second batch.
AI-generated Lower the heat and add the remaining 190 g lard. Once it melts, carefully pour in the wine and loosen the browned juices from the bottom of the pot with a wooden spoon. Bring the liquid to a gentle boil, then lower the heat. The pieces should be partly submerged; there is no need to add enough extra water to cover them completely.
Partly cover the pot and cook over low heat for about 2–2.5 hours, keeping the liquid just gently bubbling. Turn the pieces carefully from time to time. If the watery cooking liquid begins to run low before the meat is tender, add a little of the measured hot water reserve at a time. The pork belly should be easily pierced with a fork and the rind softened; cook longer if needed. Unused water stays out of the dish.
AI-generated Once the meat is tender, remove the lid and let the remaining watery liquid evaporate over moderate heat. If the pieces need more color, brown them briefly in the remaining fat, turning carefully and watching so they do not burn. This stage usually takes about 10–20 minutes. Lift the meat with a slotted spoon onto a rack set over a bowl. Leave to rest for about 10 minutes, including at least 5 minutes to drain freely. The fat and liquid left in the pot are not part of the served portions.
AI-generated Divide the drained rillons between six small plates and serve warm after the planned rest. Keep the meat in large chunks without shredding it. The rind should be soft and the surface browned; it does not have to be crisp like crackling.
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