Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in a recipe.
117K 51 3.5
Last modified on: July 30th 2016
Keywords for this recipe:RillonsRillettesPorkBaconBellySlow cookingGrilledFor 750 g, you will need:
- 0
1 kg belly (streaky) bacon - 1
250 g lard - 2
1 litre dry white wine - Total weight: 2,250 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 2 hours 6 min. | 2 hours 19 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
Stage 1 - 7 min.
Cut 1 kg belly (streaky) bacon into fairly large chunks. Use lightly-salted pork belly if possible.
Note: There is no need to remove any pieces of gristle you might find, they can be removed easily after cooking or when served.
Note: There is no need to remove any pieces of gristle you might find, they can be removed easily after cooking or when served.
Stage 2 - 1 min.
Melt 1/4 of 250 g lard in a large saucepan on high heat, then add the pieces of bacon.
Stage 3 - 5 min.
Fry until browned all over.
Stage 4 - 1 min.
Add the rest of the lard, leave this to melt, then add 1 litre dry white wine (preferably a Touraine) and bring to the boil.
Turn the heat down to its lowest setting.
Turn the heat down to its lowest setting.
Stage 5 - 2 hours
Leave to cook gently on low heat for 2 hours uncovered until the rillons are "confit".
Stage 6 - 5 min.
Drain after cooking. The rillons are ready and can be eaten hot or cold.
Remarks
Choose the leanest bacon you can as this makes the best rillons. You can use smoked bacon if you enjoy the flavour.
The lard can be filtered and saved after cooking to use next time you cook rillons.
As mentioned above, rillons can be used in any recipe that calls for lardons (bacon bits), such as quiche lorraine.
The lard can be filtered and saved after cooking to use next time you cook rillons.
As mentioned above, rillons can be used in any recipe that calls for lardons (bacon bits), such as quiche lorraine.
And to drink?
A red wine from the Touraine, such as a Gamay, or the same white wine as you have used in the recipe.
Keeping:
Several days in the fridge, covered with plastic film.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,965 Kcal or 33,348 Kj | 94 gr | 20 gr | 835 gr |
| 398 % | 36 % | 2 % | 127 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 354 Kcal or 1,482 Kj | 4 gr | 1 gr | 37 gr |
| 18 % | 2 % | <1 % | 6 % |
How much will it cost?
- For 750 g : 13.50 €
Note : These prices are only approximate.
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: Tartiflette, Rabbit terrine, Boulangère potatoes, Hamburgers, Confit of carrots with bacon, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Scallops with cabbage julienne, Melt-in-the mouth meat and vegetables in a sealed casserole, Rabbit with mustard, Summer Salmon Blanquette, ... All |
| Lard: You can check-out other recipes which use it, like for example: Truffade, Potted meat (rillettes), Soup Cornouaillaise, Cured Pork Belly With Lentils, Flamiche, ... All |
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