Entree: France – Loire Valley – Rillons de Touraine (Slow‑braised and preserved cubes of pork cooked in their own fat from the Touraine region)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 4 hrs

Total 6 hrs

Ingredients

- 2 lb (900 g) pork shoulder and belly mix, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 cup (240 ml) dry white wine (Vouvray or other Loire white)
- 1 cup (240 ml) water
- 6 garlic cloves, whole
- 2 tsp (10 g) coarse salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (30 ml) neutral oil for browning
- 1 cup (225 g) rendered pork fat or lard, plus extra to cover the meat in the dish
- 1 small onion, halved (optional, for braising flavor)
- Cornichons and crusty bread for serving (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork cubes dry and season with 1 1/2 tsp (8 g) of the salt and the pepper.
2. Heat 2 tbsp (30 ml) neutral oil in a heavy ovenproof pot over medium‑high heat. Brown the pork cubes in batches until well colored on all sides, about 6–8 minutes per batch. Remove browned meat and set aside.
3. Lower heat, add the onion halves (if using) and garlic to the pot and sweat briefly, then deglaze with the white wine, scraping up browned bits. Return the pork to the pot, add water 1 cup (240 ml), thyme, bay leaves and the remaining 1/2 tsp (2 g) salt. Bring to a simmer.
4. Cover the pot and transfer to the oven. Braise gently for 1 1/2–2 hours until the pork is very tender.
5. Remove the pot from the oven and carefully lift the pork pieces from the braising liquid. Strain the cooking liquid and discard solids; reduce the liquid on the stovetop if desired to concentrate flavor, then cool slightly.
6. Place the pork cubes in a single layer in a shallow ovenproof dish. Pour enough melted pork fat or lard 1 cup (225 g) over the meat to cover it completely (add extra melted fat if needed). Press the meat down so it is submerged in fat. Refrigerate until the fat solidifies, at least 4 hours or overnight.
7. To serve, remove rillons from the fat. Warm in a 350°F (175°C) oven until heated through or pan‑sear pieces in a skillet in a little of the reserved fat until edges are crisp. Serve warm with crusty bread, cornichons and a green salad.