Rillauds d’Anjou, or Rillons de Touraine (Salted and Browned Pork Belly)

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The rillauds of Anjou, just like the rillons of Touraine, are large cubes of pork belly, salted briefly and then slowly cooked by themselves until brown, which renders much of their fat. The taste isn’t hammy but rather porky and meaty. Rillauds were once made saltier than they are now and were preserved in t…