Here is a very nice recipe for rillons from _Odd Bits_ by Jennifer
McLagan. That's what was for dinner. For some strange reason, she
writes that "if you like rillets but don't like the work, rillons are
for you". It is like saying "if you like pté but don't like the work,
goulash is for you".

Victor

Rillons
makes 12 pieces

2 1/2 pounds / 1 kg pork belly, skin removed
1 tablespoon Spiced Seasoning Salt (see below)
About 1/2 cup / 2 1/4 ounces / 65 g lard
4 cloves garlic, crushed
4 large sprigs thyme
1 fresh bay leaf
1 teaspoon hot pimentón (smoke paprika)
1/2 cup / 125 ml white wine
1/2 cup / 125 ml water
Freshly ground black pepper
Brandy (optional)

Cut the pork belly into equal large cubes about 2 1/2 inches / 6 cm by
the thickness of the belly. (I usually get about 12 pieces.) Place
them in a large bowl and sprinkle with the seasoned salt. Toss
together, cover, and refrigerate overnight.

Remove the pork from the refrigerator, discard any liquid and pat dry
the pieces.

Preheat the oven to 400°F / 200°C.

In a large, heavy frying pan melt 2 tablespoons of the lard and brown
the pieces of belly on all sides; they should be dark and caramelized.
Using a splatter screen during the cooking is a good idea, and it makes
cleaning up easier.

Transfer the pieces to a flameproof casserole or Dutch oven just big
enough to hold them in a single layer. Add the garlic, thyme, bay leaf,
and pimentón. Carefully strain the fat from the frying pan, leaving
behind any debris, then pour it over the meat along with the wine and
water and season with pepper. Place the pan over medium heat and bring
to a simmer, then transfer to the oven and cook, uncovered, for 30
minutes, stirring every 10 minutes.

Lower the oven temperature to 300°F / 150°C. Check the amount of
cooking liquid in the pan; it should be about halfway up the pieces of
belly; if it's not, add some of the remaining lard and if necessary a
little more water. Cover and return to the oven and cook, stirring a
couple of times, for another 2 hours, or until the pieces are very
tender. Let them cool slightly in the pan.

You can eat the rillons right away warm, or at room temperature, or
refrigerate for up to a week. To keep the rillons longer, transfer them
to a clean container and strain the cooking fat from the pan over them.
Melt the extra lard and pour enough of it over the rillons to cover them
completely. Cool, cover, and refrigerate in the fat.

To eat, remove the rillons from the refrigerator and let them come to
room temperature. You should now be able to pull them out of their fat.
Place them with some of their fat in a frying pan over medium heat and
cook, turning until heated through and crisp on the outside. Add a slug
of brandy and flambé, and then serve.

Spiced Seasoning Salt

1 1/4 ounces / 35 g coarse sea salt
1 teaspoon quatre épices or ground allspice

Place the salt and quatre épices in a grinder and blend until well mixed
an the salt is finely ground. Store in a tightly sealed glass jar.