Food recipes
RILLAUDS D’ANJOU, OR RILLONS DE TOURAINE
Salted and Browned Pork Tummy 3 weight (1.5 kg) fresh new (unsalted) pork tummy 1½ tablespoons (20 gr) salt Black pepper 1 pound (500 gr) lard, optional Dry the tummy with paper towels and reduce it into 2-inch (5-cm)...
Salted and Browned Pork Tummy
3 weight (1.5 kg) fresh new (unsalted) pork tummy
1½ tablespoons (20 gr) salt
Black pepper
1 pound (500 gr) lard, optional
Dry the tummy with paper towels and reduce it into 2-inch (5-cm) cubes. Blend them appropriately and frivolously with the salt and a constructive total of freshly ground pepper. Refrigerate the meat right away or for up to 24 several hours. Rinse and dry once again. in a broad, large pan, these as solid iron, brown the cubes extremely slowly but surely; on their particular they will shortly offer a detail of pounds, or add the optional lard. Flip the moment or two times, as necessary. Cook till soft—over 3 several hours. Choose the rillauds versus the weight with a slotted spoon. serve them warm, reheating if required. Makes around 16 parts, based on the thickness of the abdomen; one piece is a serving.
3 weight (1.5 kg) fresh new (unsalted) pork tummy
1½ tablespoons (20 gr) salt
Black pepper
1 pound (500 gr) lard, optional
Dry the tummy with paper towels and reduce it into 2-inch (5-cm) cubes. Blend them appropriately and frivolously with the salt and a constructive total of freshly ground pepper. Refrigerate the meat right away or for up to 24 several hours. Rinse and dry once again. in a broad, large pan, these as solid iron, brown the cubes extremely slowly but surely; on their particular they will shortly offer a detail of pounds, or add the optional lard. Flip the moment or two times, as necessary. Cook till soft—over 3 several hours. Choose the rillauds versus the weight with a slotted spoon. serve them warm, reheating if required. Makes around 16 parts, based on the thickness of the abdomen; one piece is a serving.