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Rillons de Tours

Name: Rillons de Tours
Prep time: 13 min
Cook time: 2 h 6 min
Total time: 2 h 19 min
Yield: 750 g
Cuisine: French
Ingredients: 1 kg belly (streaky) bacon; 250 g lard; 1 litre dry white wine

Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in a recipe.

246 K 3.4/5 (76 reviews)

2 hours 20 min. difficulté

Easy

13.50 €

750 g

3 Ingredients

Last modified on: July 30^th 2016

For 750 g, you will need:

1 1 kg belly (streaky) bacon
2 250 g lard
3 1 litre dry white wine
Total weight: 2,250 grams

Times for this recipe

Preparation: 15 min.

Cooking: 2 hours 6 min.

All in all: 2 hours 20 min.

When should you start or finish this recipe?

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 - ⌛ 7 min.

Cut 1 kg belly (streaky) bacon into fairly large chunks. Use lightly-salted pork belly if possible.

Note: There is no need to remove any pieces of gristle you might find, they can be removed easily after cooking or when served.

Stage 2 - ⌛ 1 min.

Melt 1/4 of 250 g lard in a large saucepan on high heat, then add the pieces of bacon.

Stage 3 - ⌛ 5 min.

Fry until browned all over.

Stage 4 - ⌛ 1 min.

Add the rest of the lard, leave this to melt, then add 1 litre dry white wine (preferably a Touraine) and bring to the boil.

Turn the heat down to its lowest setting.

Stage 5 - ⌛ 2 hours

Leave to cook gently on low heat for 2 hours uncovered until the rillons are "confit".

Stage 6 - ⌛ 5 min.

Drain after cooking. The rillons are ready and can be eaten hot or cold.

Remarks

Choose the leanest bacon you can as this makes the best rillons. You can use smoked bacon if you enjoy the flavour.

The lard can be filtered and saved after cooking to use next time you cook rillons.

As mentioned above, rillons can be used in any recipe that calls for lardons (bacon bits), such as quiche lorraine.

And to drink?

A red wine from the Touraine, such as a Gamay, or the same white wine as you have used in the recipe.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=40 %	20 RDI=2 %	840 RDI=130 %	7,970 RDI=400 %	33,350 RDI: 400 %
Per 100 g	4 RDI=2 %	0	40 RDI=6 %	350 RDI=20 %	1,480 RDI: 20 %