Rillons
Ingredients
- 1 tablespoons coarse sea salt
- ¼ teaspoon quatre épices or ground allspice
- 2¼ pounds boneless pork belly--skin removed and discarded, belly cut into large cubes
- About ⅓ cup lard
- 4 garlic cloves, crushed
- 4 sprigs fresh thyme
- 1 fresh bay leaf
- 1 teaspoon hot pimentón
- ½ cup dry white wine
- ½ cup water
- Freshly ground black pepper
- Brandy (optional)
Instructions
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