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.
310,112 25/5 for 8 ratings
Last modified on: October 3rd 2019
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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 1 kg 800 g : 11.71 €
Recipes that use this recipe: 2
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And to drink?: A good red wine, with plenty of tannins.
Source
Home made.More recipes?
This recipe uses (among others) | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Chicken club sandwich, Bacon and cabbage omelette, Potato wallets, Cassoulet, Rabbit terrine, ... All |
| Ham: You can check-out other recipes which use it, like for example: Quick flaky pizza, Ham à la Russe, Two-cheese quiche, Mozzarella pasta bake, Ham pasta bake, ... All |
| Lard: You can check-out other recipes which use it, like for example: Two-cheese quiche, Flamiche, Bacon rolls, Truffade, Cured Pork Belly With Lentils, ... All |
| Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Mackerel rillettes, How to prepare spinach, How to prepare broccoli, Stock-pot fish , Preserved lemons, ... All |
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Post your comment or question
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.