Rillons de Tours


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.
82,9913.5/5 for 43 ratings
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Last modified on: July 30th 2016

For 750 g, you will need:

Change those ingredients for: 250 g 375 g 750 g 1 kg 500 g 2 kg 250 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
13 min.2 hours 6 min.2 hours 19 min.
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  • When will I finish if I start the recipe at a certain time?
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Keeping:

Several days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 7 min.
Rillons de Tours : Photo of step #1
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.

Stage 2 - 1 min.
Rillons de Tours : Photo of step #2
Melt 1/4 of 250 g lard in a large saucepan on high heat, then add the pieces of bacon.

Stage 3 - 5 min.
Rillons de Tours : Photo of step #3
Fry until browned all over.

Stage 4 - 1 min.
Rillons de Tours : Photo of step #4
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.

Stage 5 - 2 hours
Rillons de Tours : Photo of step #5
Leave to cook gently on low heat for 2 hours uncovered until the rillons are "confit".

Stage 6 - 5 min.
Rillons de Tours : Photo of step #6
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.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
7,965 Kcal or 33,348 Kj94 gr20 gr835 gr
398 %36 %2 %127 %
Per 100 g
Energetic valueProteins CarbohydratesFats
354 Kcal or 1,482 Kj4 gr1 gr37 gr
18 %2 %<1 %6 %
% 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?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Mussels marinière, Hollandaise sauce, How to prepare cockles, Tomato meat balls, Fish "à la Bordelaise", ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Boulangère potatoes, Cassoulet, Pâté de campagne, Sausagemeat, Potatoes with bacon and herbs, ... All
LardLard: You can check-out other recipes which use it, like for example: Bacon rolls, Cured Pork Belly With Lentils, Flamiche, Potted meat (rillettes), Truffade, ... All

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