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Name: Potted meat (rillettes)
Prep time: 33 min
Cook time: 6 h 13 min
Total time: 6 h 46 min
Yield: 1 kg 800 g
Cuisine: french
Ingredients: 1 kg belly (streaky) bacon (unsalted); 500 g ham; 200 g lard; 18 g coarse salt; 4 g pepper; 50 g lard

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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.

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Last modified on: December 11^th 2016

For 1 kg 800 g, you will need:

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

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Measures:

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Fulfillment

Preparation	Cooking	Start to finish
33 min.	6 hours 13 min.	6 hours 46 min.

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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

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Recipes which use this 2

And to drink?: A good red wine, with plenty of tannins.

Source

Home made

More recipes?

This recipe use (among others)

	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Hamburgers, Rillons de Tours, Surf and turf club sandwich, Winemaker's toast, Potato wallets, ... All
	Ham: You can check-out other recipes which use it, like for example: Ham à la Russe, Ham "friand" pie, Potato and two ham gratin, Paté en croute (terrine in a pie crust), Endives , ... All
	Lard: You can check-out other recipes which use it, like for example: Flamiche, Cured Pork Belly With Lentils, Truffade, Rillons de Tours, Bacon rolls, ... All
	Coarse salt: You can get more informations, or check-out other recipes which use it, for example: How to prepare broccoli, French bean salad with vinaigrette , Burger buns, Fish in a salt crust, How to prepare spinach, ... All

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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 11^th 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 12^th 2011 at 14:49 (n° 2)

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