Toups’ Meatery in New Orleans says he found this unique version of rillons—bite-size bits of pork belly braised in a red-wine caramel—in an old Cajun cookbook (rillons are a cousin of rillettes—meat cooked and preserved in its own fat). He calls them pork candy or “alcoholic pork belly caramel.” I call them the ultimate party snack, decadent and irresistible. This recipe is inspired by the (2018).
