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Meat, Northern, Eastern and Western France

Rillons with pan-fried potatoes

Rillons with pan-fried potatoes is a traditional dish from central and western France, made with pork belly slow cooked until tender then caramelized. For 4 people, it takes 1h15 total and is rated easy, at about €3.50 per person. Success depends on a long, gentle cooking of the meat followed by a quick caramelization with sugar.

Tonight, big chunks of pork belly slow cooked and caramelized the Touraine way, with crispy pan-fried potatoes.

Rillons with pan-fried potatoes
Total time
1 h 15
Difficulty
Easy
Cost per person
€3.50
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Rillons are big chunks of pork belly that cook slowly in their own fat with white wine, until they turn meltingly tender inside and golden outside. The spoonful of sugar added at the end gives them that glossy, slightly caramelized crust that makes this dish so distinctive. Alongside, the pan-fried potatoes bring the crunch the meat doesn't have.

This is a cold season dish, the kind you let simmer on a Sunday while you do other things, and happily reheat the next day. Kids love the tender meat and golden potatoes, and there's no allergen to worry about. Mon Chou brings you this classic from northern, eastern and western France for a winter dinner that warms you up without any fuss.

The ingredients

4 people

Butcher

  • Fresh pork belly 800 g

Fruits and vegetables

  • Potatoes 900 g
  • Garlic 3 cloves
  • Parsley 4 sprigs

Pantry

  • Lard or oiloften in the pantry 3 tbsp
  • Dry white wine 15 cl
  • Thymeoften in the pantry 1 tsp
  • Bay leafoften in the pantry 1
  • Sugaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the pork belly into large 4 cm cubes, then salt and pepper it.

    Let it rest with the salt for 30 minutes if you have time.

  2. Brown it in a Dutch oven with the lard or oil, then add the white wine, thyme, bay leaf and garlic. 10 min

    Don't overcrowd the pot, the meat needs room to brown.

  3. Cover and cook gently until the meat is very tender, then uncover to let the liquid evaporate. 50 min

    Watch closely toward the end, the sugar burns fast.

  4. Meanwhile, parboil the peeled potatoes in water for a few minutes, drain them, then pan-fry them with a little fat. 20 min

    Parboiling first helps them brown well and stay tender inside.

  5. Add the sugar to the rillons, let them caramelize for a few minutes, then serve with the pan-fried potatoes and parsley. 4 min

    Stir constantly, the caramel turns from brown to black quickly.

Our tips to get it right

  • Pick fresh pork belly with a good balance of fat and meat, since the fat melts and flavors the whole dish as it cooks.
  • Uncover the pot toward the end of cooking so the liquid can evaporate, otherwise the meat stays boiled instead of browning.
  • Cut the potatoes into even pieces so they all cook and brown at the same rate.

The variations

  • Swap the white wine for dry hard cider for a softer, slightly fruity version.
  • For a quicker version, cut the pork belly into smaller 2 cm cubes, which shortens cooking time by about 20 minutes.
  • For kids, serve the pan-fried potatoes with a bit of ketchup on the side, they love dipping.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry white wine
  • Pickles for a tangy touch

Storage

Rillons keep for 3 days in the fridge in a sealed container. They freeze very well, up to 2 months, and reheat gently in a pan. Pan-fried potatoes taste best fresh, they lose their crispness when reheated.

Questions about this dish

Can you make the rillons ahead of time?

Yes, cook the rillons the day before and reheat them gently in a pan before caramelizing. Make the pan-fried potatoes at the last minute so they stay crispy.

What cut of pork works if I can't find fresh pork belly?

Fresh pork belly is ideal since it's fatty enough to slow cook for a long time. Pork shoulder can work instead, though the rillons will be a bit less tender.

Can you freeze cooked rillons?

Yes, rillons freeze well for up to 2 months in an airtight container. Thaw them in the fridge, then reheat gently in a pan so they regain their crispness.

Why add sugar to a savory dish?

The sugar added at the end caramelizes on the surface of the meat thanks to the still hot fat. That's what gives the rillons their glossy look and their signature caramelized taste.

How long does it take to make rillons with pan-fried potatoes?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in rillons with pan-fried potatoes?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does rillons with pan-fried potatoes cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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