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.
280,875 25/5
Last modified on: December 11th 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
How long does it take?
| Preparation | Cooking | Start 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...
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.
Remove the rind and any hard parts of 1 kg belly (streaky) bacon (unsalted), cut into pieces.Stage 2
5 min.
Cut 500 g ham into pieces.Stage 3
3 min.
Melt 50 g lard in a large pan over high heat.Stage 4
10 min.
Add the pieces of pork, and leave to colour a few minutes.Stage 5
1 min.
Turn the heat down to minimum and add the pieces of ham and 200 g lard.Stage 6
1 min.
Add 18 g Stage 7
6 hours
Cover the pan and leave on very low heat for 6 hours.Stage 8
After 6 hours, the meat will be reduced to a conserve.Stage 9
3 min.
With a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds and form rillettes.Stage 10
3 min.
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.
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.
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
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How much will it cost?
For 1 kg 800 g : 11.71 €
Recipes which use this 2
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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: Potato wallets, Winemaker's toast, Eggs Arsène, Confit of carrots with bacon, Larded pork tenderloin, ... All |
 | Ham: You can check-out other recipes which use it, like for example: Mozzarella pasta bake, Quick flaky pizza, Ham pasta bake, Stuffed tomatoes and courgettes, Breton galettes (pancakes), ... All |
 | Lard: You can check-out other recipes which use it, like for example: Bacon rolls, Flamiche, Rillons de Tours, Truffade, Cured Pork Belly With Lentils, ... All |
 | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: French bean salad with vinaigrette , Salmon marinated like herring, How to prepare spinach, How to prepare endives , Preserved lemons, ... All |
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Your 2 comments or questions on this recipe
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.
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