|North Woods Ranch Fresh Pork Belly|
Refrigerate the meat for 12 hours or overnight. This will allow the salt to pull the water from the fresh pork belly, producing a layer of brine on the bottom of the container. Pour off the brine and rinse any excess salt and herbs from the pork belly.
|Note the pooled brine that accumulates after 12 hours.|
When it's time to serve, remove the rillons from the fat and crisp them in a skillet or on a baking sheet in a oven. Rillons are wonderful as a charcuterie component to a cheese plate, on top of a salad, or served simply on bread with good grainy mustard.
Recipe at a Glance:
1 lb North Woods Ranch Pork Belly
1 tbsp kosher salt
1 fresh bay leaf, cut into strips
1 sprig thyme, minced
1 sprig rosemary minced
1 cup dry white wine
Several turns of black pepper
1-2 cups lard, plus 2 tbsp
4 garlic cloves, smashed
- Cut the pork belly into 2" cubes. Toss with salt, pepper, and herbs. Put into a nonreactive (ceramic or glass) container and cover with a lid or plastic wrap. Refrigerate overnight.
- The next day rinse off the pork belly cubes and pat dry. Heat a skillet with 2 tablespoons of lard, plus begin melting the rest of the lard in a sauce pot.
- Sear the pork belly on 2-4 sides (depending on the shape) until brown and crispy. Put the browned pork belly in the pot of melted lard. Add the garlic to the skillet and brown for 30 seconds. Pour in the wine to deglaze the skillet, scraping up all the browned bits on the bottom of the pan. Pour the pan drippings into the pot of lard.
- Simmer the pork belly for 3-4 hours at a bare simmer. If using within a few days, store the rillons in the refrigerator, or store for a few months in the fridge following the method described above.