Cooking-ez.com

976 easy and fully explained recipes, with 21,249 photos and 77 videos

Potted meat (rillettes)

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.

282,781 25/5

Grade this recipe :

Last modified on: December 11th 2016

For 1 kg 800 g, you will need:

  • 1 belly (streaky) bacon 1 kg belly (streaky) bacon (unsalted)
  • 2 ham 500 g ham
  • 3 lard 200 g lard
  • 4 coarse salt 18 g coarse salt
  • 5 pepper 4 g pepper
  • 6 lard 50 g lard
  • Total weight: 1,772 grams

How long does it take?

PreparationCookingStart 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 1 kg belly (streaky) bacon (unsalted), cut into pieces.
Stage 2
5 min.
Potted meat (rillettes) : Photo of step #2 Cut 500 g ham into pieces.
Stage 3
3 min.
Potted meat (rillettes) : Photo of step #3 Melt 50 g 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 200 g lard.
Stage 6
1 min.
Potted meat (rillettes) : Photo of step #6 Add 18 g coarse salt and 4 g pepper.
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories 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.

Change currency:

Recipes which use this 2

Rillettes stuffed mushrooms
Rillettes stuffed mushrooms
Fried rillettes
Fried rillettes
And to drink?: A good red wine, with plenty of tannins.
Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Bacon and cabbage omelette, Potato wallets, Potatoes with bacon and herbs, Hamburgers, Confit of carrots with bacon, ... All
HamHam: You can check-out other recipes which use it, like for example: Involtinis, Croque-monsieur complet, Mushroom buckwheat pancakes, Ham à la Russe, Endives , ... All
LardLard: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Flamiche, Truffade, Bacon rolls, Rillons de Tours, ... All
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: How to cook pasta properly, How to prepare broccoli, Stock-pot fish , Gravlax, How to prepare spinach, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

  • 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 11th 2011 at 19:51 (n° 1)
  • 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 12th 2011 at 14:49 (n° 2)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page