s RILLONS *** s   

Yields: 12 Servings    posted as 42666


2 1/4 pounds Pork breast or belly
2 tablespoons Lard
1/4 cup Water
1/2 tablespoon Salt
Pepper; to taste
1 pinch Ground allspice
1/2 Bay leaf
1 pinch Thyme

8-6-2011 good, but not like armsby abbey's, different
Cut pork breast or belly into 2 inch cubes. Heat lard over medium high heat in a casserole. Add pork and brown on all sides. Add the water, salt, pepper, allspice, bay leaf, and thyme. Cover and cook over low heat, stirring often and being careful not to break up meat, for 2 hours, or until meat is just tender but not falling apart. Put meat in crock and pour over enough of fat to cover. If well sealed with fat, rillons can be kept in the refrigerator for up to 2 weeks. You should scrape or melt off excess fat before serving. Yield: 12 to 16 snacks TASTE SHOW #TS4905 Recipe by: Anne Willan, La France Gastronomique Posted to MC-Recipe Digest V1 #814 by Holly Butman on Sep 28, 1997

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Cuisine :   Uncategorized    

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