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.
310,112 25/5 for 8 ratings
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Last modified on: October 3rd 2019

For 1 kg 800 g, you will need:

Change those ingredients for: 600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

How long does it take?

Time required for this recipe:
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.

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:
Meats : grams

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 or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Recipes that use this recipe: 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.

More recipes?

This recipe uses (among others)
Belly (streaky) baconBelly (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
HamHam: 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
LardLard: 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 saltCoarse 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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