Rustic Pork Rillauds with Herbs and Crispy Skin

Ingredients

• 1.5 kg (3.3 lbs) pork belly, skin-on 1.5 kg (3.3 lbs) pork belly, skin-on
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon freshly ground black pepper 1 tablespoon freshly ground black pepper
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 bay leaves 2 bay leaves

Nutrition

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

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   Score the pork belly skin in a crisscross pattern, being careful not to cut into the meat.
3. 3.
   Rub the pork belly with sea salt, black pepper, and minced garlic, ensuring the seasoning reaches into the scored skin.
4. 4.
   Place the pork belly in a roasting pan, skin side up, and tuck the thyme, rosemary, and bay leaves around it.
5. 5.
   Cover the pan tightly with aluminum foil and roast in the preheated oven for 3 hours.
6. 6.
   Remove the foil and increase the oven temperature to 220°C (425°F).
7. 7.
   Return the pork belly to the oven and roast for an additional 30 minutes, or until the skin is crispy and golden brown.
8. 8.
   Remove from the oven and let it rest for 10 minutes before slicing into thick pieces.
9. 9.
   Serve the pork rillauds warm, garnished with fresh herbs and accompanied by your favorite side dishes.

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. Score the skin gently to allow the fat to render and the skin to crisp up beautifully.

Tips & Tricks

• For an extra burst of flavor, marinate the pork belly overnight in the refrigerator with the seasoning before roasting.
• To achieve an even crispier skin, you can place the cooked pork belly under the broiler for a few minutes, keeping a close eye to prevent burning.
• Serve the rillauds with a side of tangy mustard or a refreshing apple compote to complement the richness of the dish.
• Leftover rillauds can be refrigerated and enjoyed cold or reheated gently in a skillet for a quick and delicious meal.
• Experiment with different herb combinations, such as adding sage or tarragon, to personalize the flavors of your rillauds.

Serving advice

Serve the pork rillauds as a main course, accompanied by roasted potatoes and a crisp green salad. The dish pairs well with a glass of red wine, such as a Pinot Noir or Beaujolais.

Presentation advice

Arrange the sliced pork rillauds on a platter, allowing the crispy skin to be the centerpiece. Garnish with fresh herbs, such as thyme or rosemary sprigs, for an elegant touch. Serve with a side of mustard or apple compote in small bowls for dipping.