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Rillons and Rillettes, are classical French methods of cooking pork belly with the goal being preservation. The difference is Rillons are kept whole while for Rillettes the pork is shredded and packed into pots or terrines, while both being covered by fat to create a preservative layer. Rillons is more commonly known as a “Confit.” Here, we will brine the pork belly overnight and then cook it Sous Vide to tenderize. The Rillon will only need to go into the oven to reheat and crisp. We will be serving a Red Wine Reduction sauce with Cherries over the pork.
The pork is served along with roasted Kabocha and all to be served over Coarse Polenta.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Red Wine Sauce
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items