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A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied. In preparing this food, the meat, with bones, may be salted and allowed to pickle for a few hours before cooking. The meat is then cooked until tender, but not soft and mushy. It is then ready to serve as a breakfast dish, side dish with mashed potatoes, or as a dish to be served with fruit, such as fried apple rings. Rillons are also referred to as rillauds or rillots.
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