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.
209 K 3.4/5 (74 reviews)
2 hours 20 min.
Easy
750 g
3 IngredientsLast modified on: July 30th 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 2 hours 6 min.
All in all: 2 hours 20 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 - 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
| 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 % |
How much will it cost?
- For 750 g : £11.30
Change currency: 
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.
6,932 40 min.
This recipe uses (among others)
Belly (streaky) bacon
Like these other recipes: Roast beef "like they do it in Santa Fe", Broken eggs with mushrooms, Cured Pork Belly With Lentils, Potted meat (rillettes), Potatoes with bacon and herbs, ... See them all 30
Dry white wine
Like these other recipes: Tartiflette, Spaghetti with mushrooms, How to prepare cockles, Rabbit with mustard, Mushrooms on toast, French style, ... See them all 67
Lard
Like these other recipes: Cured Pork Belly With Lentils, Truffade, Truffade original, Bacon rolls, Potted meat (rillettes), ... See them all 10
Other recipes you may also like
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018404 K4.8 7 min.
How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.February 21th 2011177 K5 10 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.February 27th 2011225 K4.4 2 hours 3 min.
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!April 17th 2011178 K4 1 hour 40 min.
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.May 15th 2011184 K4.9 2 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.