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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.

317,893 24.5/5 for 10 ratings

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Last modified on: October 3^rd 2019

For 1 kg 800 g, you will need:

1 4 cups + 3 tablespoons belly (streaky) bacon (unsalted)
2 2 cups + 2 tablespoons ham
3 1 cup lard
4 1 tablespoon coarse salt
5 1 teaspoon pepper
6 ¼ cup lard

Change those ingredients for: 600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

Change measures: Metric

Metric weight Metric volumes

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?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Potted meat (rillettes) : Photo of step #1

Remove the rind and any hard parts of 4 cups + 3 tablespoons belly (streaky) bacon (unsalted), cut into pieces.

Stage 2 - 5 min.

Potted meat (rillettes) : Photo of step #2

Cut 2 cups + 2 tablespoons ham into pieces.

Stage 3 - 3 min.

Potted meat (rillettes) : Photo of step #3

Melt ¼ cup lard in a large pan over high heat.

Stage 4 - 10 min.

Potted meat (rillettes) : Photo of step #4

Add the pieces of pork, and leave to colour a few minutes.

Stage 5 - 1 min.

Potted meat (rillettes) : Photo of step #5

Turn the heat down to minimum and add the pieces of ham and 1 cup lard.

Stage 6 - 1 min.

Potted meat (rillettes) : Photo of step #6

Add 1 tablespoon coarse salt and 1 teaspoon 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:

Stage 7 - 6 hours

Potted meat (rillettes) : Photo of step #7

Cover the pan and leave on very low heat for 6 hours.

Stage 8

Potted meat (rillettes) : Photo of step #8

After 6 hours, the meat will be reduced to a conserve.

Stage 9 - 3 min.

Potted meat (rillettes) : Photo of step #9

With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.

Stage 10 - 3 min.

Potted meat (rillettes) : Photo of step #10

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.

Potted meat (rillettes) : Photo of step #11

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.

And to drink?

A good red wine, with plenty of tannins.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
9,335 Kcal or 39,084 Kj	193 gr	15 gr	945 gr
467 %	74 %	1 %	143 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
527 Kcal or 2,206 Kj	11 gr	1 gr	53 gr
26 %	4 %	<1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 kg 800 g : 11.71 €

Note : These prices are only approximate

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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.
11,1123.8/5 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).
87,2274.9/5 for 18 ratings 29 min.

See all recipes that use it

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: Sausagemeat, Rabbit terrine, Sunday night pasta, Meatballs, Roast beef "like they do it in Santa Fe", ... All
	Ham: You can check-out other recipes which use it, like for example: Mozzarella pasta bake, Quick flaky pizza, Mushroom buckwheat pancakes, Welsh (French Welsh Rarebit), Croque-monsieur, ... All
	Lard: You can check-out other recipes which use it, like for example: Rillons de Tours, Truffade, Two-cheese quiche, Cured Pork Belly With Lentils, Flamiche, ... All
	Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Fish in a salt crust, Preserved lemons, Burger buns, How to prepare spinach, Foie gras cured in salt, ... All

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Post your comment or question

Your 2 comments or questions on this recipe

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.
Posted by jh december 12^th 2011 at 14:49 (n° 2)
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.
Posted by Lori december 11^th 2011 at 19:51 (n° 1)

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