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Ingredients:
2 lbs skinless pork belly
1 bottle full bodied red wine (Malbec or Cab)
2 cups white sugar
1-2 tbsp kosher salt
Instructions:
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! 😎