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.
Last modified on: October 3rd 2019
Keywords for this recipe: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?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - 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 coarse salt and 4 g pepper.
Note that the good ratio is 12 grams of salt + 3 grams of pepper per kilo of meat.
If you use a different weight of meat, you can calculate a new seasoning with this little calculator:
Note that the good ratio is 12 grams of salt + 3 grams of pepper per kilo of meat.
If you use a different weight of meat, you can calculate a new seasoning with this little calculator:
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...
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.
And to drink?
A good red wine, with plenty of tannins.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 9,335 Kcal or 39,084 Kj | 193 gr | 15 gr | 945 gr |
| 467 % | 74 % | 1 % | 143 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 527 Kcal or 2,206 Kj | 11 gr | 1 gr | 53 gr |
| 26 % | 4 % | <1 % | 8 % |
How much will it cost?
- For 1 kg 800 g : 11.71 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
22K3.8 58 min.
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
103K4.9 29 min.
Source
Home made.
This recipe uses (among others)
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Rabbit terrine, Confit of carrots with bacon, Roast beef "like they do it in Santa Fe", Larded pork tenderloin, Rillons de Tours, ... All |
 | Ham: You can check-out other recipes which use it, like for example: Auvergnat tartines, Ham pasta bake, Hearty potato and ham gratin, Purple artichokes in a cheesy gratin, Endives , ... All |
 | Lard: You can check-out other recipes which use it, like for example: Hearty potato and ham gratin, Truffade, Two-cheese quiche, Truffade original, Cured Pork Belly With Lentils, ... All |
 | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Pickled gherkins, How to prepare broccoli, How to prepare endives , Mackerel rillettes, French bean salad with vinaigrette , ... All |
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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.