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Recipe · Loire Valley
Rillons de Touraine
Touraine slow-cooked caramelized pork belly
⏱ 240 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)fresh pork belly
300 g (11 oz)lard
30 g (1 oz)fine salt
1 tspground black pepper
2 leavesbay leaf
2 sprigsthyme
1 tbspbrown sugar
- 1.5 kg (3.3 lb) fresh pork belly
- 300 g (11 oz) lard
- 30 g (1 oz) fine salt
- 1 tsp ground black pepper
- 2 leaves bay leaf
- 2 sprigs thyme
- 1 tbsp brown sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the pork belly into 4–5 cm (1½–2 in) cubes, rind removed.
- Season generously with salt and pepper and refrigerate for 2 hours.
- Melt the lard in a cast-iron Dutch oven over low heat.
- Add the pork cubes in a single layer with the thyme and bay leaf.
- Cook over very low heat for 3 hours without boiling, stirring now and then.
- Add the sugar 30 minutes before the end to caramelize.
- Drain the rillons and let them cool.
- Serve warm or cold with a glass of Chinon or Bourgueil.
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