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.
61,4963.8/5 for 36 ratings
Last modified on: July 30th 2016
For 750 g, you will need:
- 1
1 kg belly (streaky) bacon - 2
250 g lard - 3
1 litre dry white wine - Total weight: 2,250 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 750 g : 13.50 €
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.
Source
Home made.More recipes?
This recipe uses (among others) | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Saltimbocca, Cheese tart, Potatoes with prawns, Chicken breasts with tarragon, ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Sunday night pasta, Involtini-Style Filet Mignon , Sausagemeat, Cured Pork Belly With Lentils, Winemaker's toast, ... All |
| Lard: You can check-out other recipes which use it, like for example: Truffade, Potted meat (rillettes), Two-cheese quiche, Bacon rolls, Potted meat (rillettes), ... All |
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