Title: Rillons
Categories: None
Yield: 12 Servings

2 1/4	lb	Pork breast or belly
2	tb	Lard
1/4	c	Water
1/2	tb	Salt
		Pepper; to taste
1	pn	Ground allspice
1/2		Bay leaf
1	pn	Thyme

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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Anne Willan, La France Gastronomique

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