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Wine with dinner Rillons de Tours Anjou, country house table with rosé and baguette

Rillons de Tours and Rillons d'Anjou

Rillons are cubes of pork belly or shoulder slowly confit in their own fat, flavored with herbs, spices and a dash of white wine. After hours of braising, they become crispy on the outside and juicy and tender on the inside - a highlight of French bistro and country house cuisine. Best enjoyed with fresh bread, cornichons and an invigorating rosé from the Loire, this dish stands for pure joie de vivre and uncomplicated enjoyment.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Bistro cuisine, Main course, Snack
Cuisine French, Regional
Servings 2 Servings
Calories 510 kcal

Cooking utensils

  • 1 Cast iron pot
  • 1 Cutting board
  • 1 Knife
  • 1 Kitchen tongs
  • 1 Kitchen paper

Ingredients
  

For the Rillons

  • 600 g Pork belly with rind
  • 1 teaspoon coarse sea salt
  • 0,5 teaspoon black pepper
  • 2 Sprigs of thyme
  • 2 Bay leaves
  • 1 Small onion
  • 100 ml White wine dry
  • 60 g Pork lard

Preparation
 

Prepare and confit the meat

  • Cut the pork belly into approx. 4 cm cubes, season with salt and pepper.
  • Melt the lard in a pan and brown the meat cubes all over.
  • Roughly chop the onion, add with the thyme and bay leaf.
  • Deglaze with white wine, cover and simmer over a low heat for approx. 2 hours, turning occasionally.

Finish and serve

  • At the end, remove the lid, increase the heat and fry the rillons until crispy on all sides.
  • Drain on kitchen paper, serve lukewarm or cold with bread and gherkins.

Recommended side dishes

  • Fresh baguette
  • Cornichons
  • Colorful leaf salad

Nutritional values per portion

Calories: 510kcalCarbohydrates: 3gProtein: 25gFat: 44g
Keyword Bistro, Loire, Pork belly, Rillons, Rosé d'Anjou, Wine with food
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