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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.
6 hours 50 min.
Easy
11.75 €
1 kg 800 g
6 IngredientsLast modified on: October 3rd 2019
For 1 kg 800 g, you will need:
- 1
1 kg belly (streaky) bacon (unsalted) - 2
500 g ham - 3
200 g lard - 4
18 g coarse salt - 5
4 g pepper - 6 50 g lard
- Total weight: 1,775 grams
Times for this recipe
Preparation: 35 min.
Cooking: 6 hours 15 min.
All in all: 6 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Remove the rind and any hard parts of 1 kg belly (streaky) bacon (unsalted), cut into pieces.
Stage 2 - ⌛ 5 min.
Cut 500 g ham into pieces.
Stage 3 - ⌛ 3 min.
Melt 50 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 200 g lard.
Stage 6 - ⌛ 1 min.
Add 18 g coarse salt and 4 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 20 RDI=1 % | 950 RDI=140 % | 9,340 RDI=470 % | 39,080 RDI: 470 % |
| Per 100 g | 10 RDI=4 % | 0 | 50 RDI=8 % | 530 RDI=30 % | 2,210 RDI: 30 % |
How much will it cost?
- For 1 kg 800 g : 11.75 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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).
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This recipe uses (among others)
Belly (streaky) bacon
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Ham
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Lard
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Coarse salt
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The 2 comments already posted 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.