|Preparation||Cooking||Start to finish|
|13 min.||2 hours 6 min.||2 hours 19 min.|
|1||Cut 1 kg belly (streaky) bacon into fairly large chunks. Use lightly-salted pork belly if possible.
Note: There is no need to remove any pieces of gristle you might find, they can be removed easily after cooking or when served.
|2||Melt 1/4 of 250 g lard in a large saucepan on high heat, then add the pieces of bacon.||1 min.|
|3||Fry until browned all over.||5 min.|
|4||Add the rest of the lard, leave this to melt, then add 1 litre dry white wine (preferably a Touraine) and bring to the boil.
Turn the heat down to its lowest setting.
|5||Leave to cook gently on low heat for 2 hours uncovered until the rillons are "confit".||2 hours|
|6||Drain after cooking. The rillons are ready and can be eaten hot or cold.||5 min.|
For 750 g : 13.50 €
|Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Tomato meat balls, Cheese tart, Montbenoit's canapés, Turban of sole with langoustines, Artichoke hearts forestier , ... [All]|
|Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Meatballs, Cured Pork Belly With Lentils, Sunday night pasta, Bacon and cabbage omelette, Chicken club sandwich, ... [All]|
|Lard: You can check-out other recipes which use it, like for example: Flamiche, Cured Pork Belly With Lentils, Potted meat (rillettes), Potted meat (rillettes), Truffade, ... [All]|
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