Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
For 1 kg 800 g, you will need:
- 1 kg streaky bacon (unsalted)
- 500 g ham
- 200 g lard
- 18 g fine (or table) salt
- 4 g pepper
- 50 g lard
Nutritional information:
Whole recipe
Calories
9335
467%
Proteins
193g
74%
Carbohydrates
15g
1%
Fats
945g
143%
Per 100 g
Calories
527
26%
Proteins
11g
4%
Carbohydrates
1g
<1%
Fats
53g
8%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 33 min.
Cooking : 6 hours 13 min.
Start to finish : 6 hours 46 min.
Cooking : 6 hours 13 min.
Start to finish : 6 hours 46 min.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
For 1 kg 800 g : 11.70 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Remove the rind and any hard parts of 1 kg streaky bacon (unsalted), cut into pieces. |  |
Cut 500 g ham into pieces. |  |
Melt 50 g lard in a large pan over high heat. |  |
Add the pieces of pork, and leave to colour a few minutes. |  |
Turn the heat down to minimum and add the pieces of ham and 200 g lard. |  |
Add 18 g fine (or table) salt and 4 g pepper. |  |
Cover the pan and leave on very low heat for 6 hours. |  |
After 6 hours, the meat will be reduced to a conserve. |  |
With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes. |  |
Mix until reaching desired consistency: not too much if (like me) you prefer to have bigger pieces in your rillettes, more if you prefer the rillettes smoother. |  |
Put rillettes into jars, removing meat with a skimmer, and cover the top with a little lard. Leave to cool, then cover, then refrigerate overnight or longer. Share with friends with a good bread, and pickles or mushrooms in vinegar. The acid taste of pickles goes well the mildness of the rillettes, and if you also have a good red wine, then you will be kings of all the world... |  |
Remarks:
If you like to vary proportions, please try to respect: Half as much ham as fat pork (belly), 12 g salt + 3 g pepper per kilogram meat.For the duck version, replace lard with duck fat, and ham with duck breasts. It's a very very good idea to use the fat from cooking a foie gras for this.
Recipes which use it: 1
 |
| Fried rillettes |
And to drink?
A good red wine, with plenty of tannins.Source:
Home madeLast modified on: February 21th 2011
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Your 2 comments or questions on this recipe:
- - -
In this recipe you do not say how much pork to use. You say 1kg of streaky bacon - is that the pork you mean? Can you not use real pork untreated and unsmoked? And if you use duck do you just substitute a kilo of duck meat? Thanks.
Comment #1 posted on december 11th 2011 at 19:51 by Lori.
1) Yes, streaky bacon is 100% pork meat.
2) No because real pork is not fat enough, and there is ham.
3) Yes but instead of ham only, you should keep streaky bacon.
Comment #2 posted on december 12th 2011 at 14:49 by jh.
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