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Add a photoServings: 12
Ingredients
- 2Â 1/4 lb Pork breast or possibly belly
- 2 Tbsp. Lard
- 1/4 c. Water
- 1/2 Tbsp. Salt
- Â Â Pepper, to taste
- 1 pch Grnd allspice
- 1/2 x Bay leaf
- 1 pch Thyme
Directions
- Cut pork breast or possibly belly into 2 inch cubes. Heat lard over medium high heat in a casserole. Add in pork and brown on all sides. Add in 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 hrs, or possibly till meat is just tender but not falling apart. Put meat in crock and pour over sufficient 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 possibly heat off excess fat before serving.
- Yield: 12 to 16 snacks TASTE SHOW #TS4905
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 45 | 35% |
| Total Fat 5.04g | 6% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 53mg | 18% |
| Sodium 337mg | 14% |
| Potassium 323mg | 9% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 19.19g | 31% |
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