Recipe: Rillettes de Tours

Name: Rillettes de Tours
Prep time: 35 min
Cook time: 240 min
Total time: 275 min
Ingredients: Pour un saladier de Rillettes de Tours :3 kg de côtes filet de porc fermier (taillées avec le filet accroché) coupées a environ 3 cm d'épaisseur1 kg de lard gras fermier découenné, épais et bien blanc, taillé en gros lardons300 g de saindoux (plus pour les couvrir)Assaisonnements6 clous de girofle écrasés avec 8 g de poivre noir + 8 g de quatre épices, 2 gousses d'ail écrasées, 2 feuilles de laurier et un peu de fleur de thym, le tout mêlé et mis dans une grosse boule à thé80 g de sel fin

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Starters

Prep 35 min

Cook 240 min

Total 4h35

I will also add my small stone to the building of this centuries-old recipe

Ingredients

For a bowl of Rillettes de Tours:

3 kg of farm pork rib fillets (cut with the fillet attached) cut to approximately 3 cm thick
1 kg of farm pork fat without rind, thick and very white, cut into large lardons
300 g of lard (plus some to cover)
Seasonings
6 crushed cloves with 8 g black pepper + 8 g four spices, 2 crushed garlic cloves, 2 bay leaves and a little thyme flowers, all mixed and placed in a large tea ball
80 g fine salt

Step-by-step directions

1- In a large casserole, melt 500 g of lardons.
Once they are well melted, brown your pork ribs by giving them color (10 to 15 minutes).

2- Lower the heat then add half a liter of spring water with your tea ball and half the salt (40 g), sweat covered for 20 minutes.

3- Then reduce your heat to minimum (just a bubble, a bubble, a bubble!), in short, to very gentle simmering, salt with the remaining 40 g then add the rest of the lardons.

4- Cook for 4 hours, making sure it doesn't stick to the bottom (add a little water if needed).

5- Then pour everything onto a large plate and when it has cooled slightly, remove by hand all the bones as well as the tea ball.

6- Return your meat to boiling while crushing it a little with a fork, add 300 g of lard then remove from heat and let cool while stirring occasionally with a wooden spatula (like a mayonnaise) until cooled.
Pour them into a large earthenware bowl or terrine, cover with a little melted lard then refrigerate for three days before enjoying.
The specificity of these rillettes lies in the fact that the meat is first seared, which will then give it this very particular color.

Charcuterie Rillettes Terrines et pates