Fri-16-11-2018, 18:00 PM
This is a simple recipe that ends up with some very tasty pork rillons.
Chunks of pork belly. (We use the rough bits left over from when we get a large chunk of belly for sausages or ribs)
One litre of sweet cider.
One table spoon of lard.
Two bay leaves.
Sichuan pepper corns.
Star anise.
Cloves.
Salt.
Black pepper.
Sprinkle your chunks of pork with the salt and pepper then fry them off in the lard till they are nice and brown. Throw everything in a metal cook pot or saucepan with a tight fitting lid, bring it all to the boil and then simmer very low for 3 hours.
Remove and cool on a wire rack till they are cool and set. You can freeze them for use later or keep in the fridge for a few days.
Serve cold in thin slices or as a chunk with cheese and salad.
Don't worry about the look of them as they are very tasty.
![[Image: NaemxNG.jpg]](https://i.imgur.com/NaemxNG.jpg)
Chunks of pork belly. (We use the rough bits left over from when we get a large chunk of belly for sausages or ribs)
One litre of sweet cider.
One table spoon of lard.
Two bay leaves.
Sichuan pepper corns.
Star anise.
Cloves.
Salt.
Black pepper.
Sprinkle your chunks of pork with the salt and pepper then fry them off in the lard till they are nice and brown. Throw everything in a metal cook pot or saucepan with a tight fitting lid, bring it all to the boil and then simmer very low for 3 hours.
Remove and cool on a wire rack till they are cool and set. You can freeze them for use later or keep in the fridge for a few days.
Serve cold in thin slices or as a chunk with cheese and salad.
Don't worry about the look of them as they are very tasty.