Rillons are a Loire Valley specialty but resemble some of the pork dishes that the Portuguese seem very fond of. We bought a cooked (boiled, not fried) chunk (2 inches long, 2 inches tall, 1,5 inches wide) and cut it into small pieces. In retrospect, we thought it would be even better to use lardons-smoked slab bacon squares)
We made a diluted purée with strawberries, beets and coconut milk with curcuma, cinnamon and mild curry.
Again the important key to this recipe is that all the ingredients be cooked before hitting the pan. We use the pan just to blend everything together with a low heat.