2 lbs skinless pork belly

1 bottle full bodied red wine (Malbec or Cab)

2 cups white sugar

1-2 tbsp kosher salt



Cube the pork belly into 1”x1” cubes and apply kosher salt to the cubes tossing them to coat. 


In a separate saucepan, combine the sugar and wine and heat on a low simmer to reduce and thicken. 

Once reduced, in a cocotte, add pork belly and pour mixture over pork. Cover and simmer for 1 hour on the stovetop (alternately, if your cocotte is oven safe, you can put it in the oven at 375° for 35-45 minutes) until the fat is rendered soft. 


Beware: this mixture will boil over and create a very sticky mess if not carefully monitored. 😳


Place rillons in cooking rack over parchment lined pan to cool. 


Enjoy! 😎