Rillons de Tours
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.
203K 3.4/5 based on 74 reviews
Last modified on: July 30th 2016
Keywords for this recipe: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
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 2 hours 6 min. | 2 hours 19 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,965 Kcal or 33,348 Kj | 94 gr | 20 gr | 835 gr |
| 398 % | 36 % | 2 % | 127 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 354 Kcal or 1,482 Kj | 4 gr | 1 gr | 37 gr |
| 18 % | 2 % | <1 % | 6 % |
How much will it cost?
- For 750 g : 13.50 €
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
Tagliatelle with rillons and tomatoes
For this very simple recipe, roast rillons to your taste, tomato and pasta.
4,682 38 min.
This recipe uses (among others)
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Sunday night pasta, Larded pork tenderloin, Eggs Arsène, Tartiflette, Country-style spring pasta, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Pan-fried salmon with white cabbage, Seafood sauerkraut, Tartiflette, Blanquette of veal, ... All |
 | Lard: You can check-out other recipes which use it, like for example: Bacon rolls, Cured Pork Belly With Lentils, Soup Cornouaillaise, Truffade original, Potted meat (rillettes), ... All |
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