INGREDIENTS

INSTRUCTIONS

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
<butma001@acpub.duke.edu> on Sep 28, 1997

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