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.
327,048 24.1/5 for 15 ratings
Grade this recipe: Last modified on: October 3rd 2019
For 900 g, you will need:
- 0
500 g belly (streaky) bacon (unsalted) - 1
250 g ham - 2
100 g lard - 3
9 g coarse salt - 4
2 g pepper - 5 25 g lard
- Total weight: 886 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 6 hours 13 min. | 6 hours 46 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Remove the rind and any hard parts of 500 g belly (streaky) bacon (unsalted), cut into pieces.
Stage 2 - 5 min.
Cut 250 g ham into pieces.
Stage 3 - 3 min.
Melt 25 g lard in a large pan over high heat.
Stage 4 - 10 min.
Add the pieces of pork, and leave to colour a few minutes.
Stage 5 - 1 min.
Turn the heat down to minimum and add the pieces of ham and 100 g lard.
Stage 6 - 1 min.
Add 9 g coarse salt and 2 g pepper.
Note that the good ratio is 12 grams of salt + 3 grams of pepper per kilo of meat.
If you use a different weight of meat, you can calculate a new seasoning with this little calculator:
Note that the good ratio is 12 grams of salt + 3 grams of pepper per kilo of meat.
If you use a different weight of meat, you can calculate a new seasoning with this little calculator:
Stage 7 - 6 hours
Cover the pan and leave on very low heat for 6 hours.
Stage 8
After 6 hours, the meat will be reduced to a conserve.
Stage 9 - 3 min.
With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.
Stage 10 - 3 min.
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.
Stage 11 - 10 min.
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...
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.
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.
And to drink?
A good red wine, with plenty of tannins.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,668 Kcal or 19,544 Kj | 96 gr | 8 gr | 473 gr |
| 233 % | 37 % | 1 % | 72 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 527 Kcal or 2,206 Kj | 11 gr | 1 gr | 53 gr |
| 26 % | 4 % | <1 % | 8 % |
How much will it cost?
- For 900 g : 5.85 €
Note : These prices are only approximate.
Some recipes that use this recipe
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
13,2303.8/5 for 17 ratings 58 min.
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
90,4244.9/5 for 18 ratings 29 min.
Source
Home made.More recipes?
This recipe uses (among others) | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Roast beef "like they do it in Santa Fe", Sausagemeat, Involtini-Style Filet Mignon , Sunday night pasta, Boulangère potatoes, ... All |
| Ham: You can check-out other recipes which use it, like for example: Welsh (French Welsh Rarebit), Ham à la Russe, Ham pasta bake, Croque-monsieur complet, Involtinis, ... All |
| Lard: You can check-out other recipes which use it, like for example: Flamiche, Truffade, Cured Pork Belly With Lentils, Rillons de Tours, Bacon rolls, ... All |
| Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Gravlax, Fish in a salt crust, French bean salad with vinaigrette , How to prepare endives , How to cook pasta properly, ... All |
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Post your comment or question
Your 2 comments or questions on this recipe
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.