Basque-style Pork Rillauds

Ingredients

In this Basque adaptation of the French classic, Rillauds, we incorporate the distinct flavors of Basque cuisine. The original recipe typically uses white wine and traditional French herbs like thyme and bay leaves. However, in this Basque-style version, we replace the white wine with Basque cider, which adds a unique tangy sweetness to the dish. Additionally, we introduce Basque spices such as Espelette pepper and piment d'Espelette to give the rillauds a characteristic Basque kick. We alse have the original recipe for Rillauds, so you can check it out.

• 1 kg (2.2 lbs) pork belly, skin removed 1 kg (2.2 lbs) pork belly, skin removed
• 2 tsp salt 2 tsp salt
• 1 tsp ground black pepper 1 tsp ground black pepper
• 1 tsp piment d'Espelette (Basque chili powder) 1 tsp piment d'Espelette (Basque chili powder)
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried oregano 1 tsp dried oregano
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tbsp Basque cider 2 tbsp Basque cider
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 40g, 14g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 20g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   Cut the pork belly into thick strips, about 5 cm (2 inches) wide.
3. 3.
   In a small bowl, combine the salt, black pepper, piment d'Espelette, dried thyme, dried oregano, and minced garlic.
4. 4.
   Rub the spice mixture all over the pork belly strips, ensuring they are evenly coated.
5. 5.
   In a large ovenproof skillet, heat the olive oil over medium heat.
6. 6.
   Add the pork belly strips to the skillet and cook until browned on all sides, about 5 minutes per side.
7. 7.
   Pour the Basque cider into the skillet and deglaze the pan, scraping up any browned bits from the bottom.
8. 8.
   Transfer the skillet to the preheated oven and cook for 2 hours, or until the pork belly is tender and the fat has rendered.
9. 9.
   Remove the skillet from the oven and let the rillauds cool slightly before serving.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture. If you prefer a leaner option, you can trim some of the excess fat before cooking.

Tips & Tricks

• For an extra crispy exterior, you can place the cooked rillauds under the broiler for a few minutes before serving.
• Serve the Basque-style Pork Rillauds with crusty bread and a side of pickled vegetables for a complete Basque dining experience.
• If you can't find piment d'Espelette, you can substitute it with a combination of paprika and cayenne pepper.

Serving advice

Serve the Basque-style Pork Rillauds as a main course, accompanied by a fresh green salad and roasted potatoes. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the Basque-style Pork Rillauds on a platter, allowing the crispy exterior to be visible. Drizzle any pan juices over the top and sprinkle with a pinch of piment d'Espelette for a pop of color. Serve with a rustic wooden serving spoon for a traditional touch.