Rillons
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:29pm

Ingredients




pound Pork breast or belly
2 tablespoons Lard
cup Water
tablespoon Salt
Pepper, to taste
1 pch Ground allspice
Bay leaf
1 pch Thyme

Preparation

1 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 servi 2 Yield: 12 to 16 snacks TASTE SHOW #TS4905