Sous Vide Pork Belly “Rillons” with a Cherry Reduction Sauce and Roasted Kabocha Squash over Coarse Polenta

CookDC Rillons

Thur., Feb. 15th: Sous Vide Pork Belly “Rillons” with a Cherry Reduction Sauce and Roasted Kabocha Squash over Coarse Polenta ($16 Per Person / Time to Cook: 30 minutes / Cook by Day: Sunday)

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.