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order herbolax Transfer to a large baking dish and spread the pork out in one layer. Pour over the wine and add the remaining thyme, bay, garlic cloves, peppercorns and sugar. Pour over the remaining fat in the frying pan. Cover with foil and place in the oven for 1ﾂｽ hours. If the pork isn’t soft yet, return to the oven for another 30 minutes. Once tender, remove the pork, drain most of the fat and leave the pork to cool in the remaining fat. At this point, you can keep the rillons in their fat in the fridge for up to three weeks.