Rillons
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INGREDIENTS
INSTRUCTIONS
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 Recipe by: Anne Willan, La France Gastronomique Posted to MC-Recipe Digest V1 #814 by Holly Butman
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (90g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 21 | ||
| Calories from Fat: 19 (90%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.2g | 3 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 2mg | 1 % | |
| Sodium 0.4mg | 0 % | |
| Potassium 9.7mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.3g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 21
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