Recipe Details
Title Rillons
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 398.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pork, belly, raw2 Kilogram
Thyme, fresh10 Gram
Bay leaf, dried3 Unit
Garlic5 Clove
Water, tap, drinking175 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Wine, red185 Millilitre
Lard, KerryMaid1 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,774
Protein 62.92%
Other Carbohydrate 0.57%
Sugar 0.10%
Fat Saturated 327.31%
Fat Unsaturated 205.08%
Fiber 1.29%
Sodium 6.39%
Salt 6.96%
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Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Cut the pork belly roughly (ideally from the thick end, the ribs removed) into large 5cm/2in cubes, leaving the skin on. 3. Heat the lard in a large pan and throw in the pork bellies. Brown fast and hard, turning occasionally, then transfer to a large ovenproof dish, the pieces should fit fairly snugly without piling on top of each other. 4. Throw in all the other ingredients thyme, bay leaves, whole garlic but lightly crushed, red wine and water, including a generous sprinkling of salt and plenty of black pepper. 5. Transfer the dish to a hot oven of 200C/400F/Gas 6. Check every 8-10 minutes, turning the pieces. After about half an hour the fat rendered from them should be at least half way up the pieces, which will be getting very nicely browned. 6. Turn the oven down to to 160C/325F/Gas 3 and cook the rillons for at least another hour, turning once or twice during that time. 7. When the skin is tender enough to chew without too much effort, they are done. 8. Cut each rillons in three or four slices, and sprinkle with a few extra flakes of salt. 9. Serve hot or cold.