©
Caillette de cochon
Discover caillette, minced pork meatballs, a specialty of southern France, with this recipe from chef Noa Guindeuil.
This recipe by Noa Guindeuil, chef at the Caneton restaurant in Rennes, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4-6
- Preparation time: 30 min
- Cooking time: 2 h 30
Ingredients forNoa Guindeuil 's caillettede cochon
- 500 g minced pork shoulder
- 100 g pork liver, finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 50 g fresh breadcrumbs
- 1 tbsp. chopped fresh parsley
- 1 tsp. thyme leaves
- 1 tbsp. chopped sage
- ½ tsp. ground nutmeg
- ½ tsp ground black pepper
- ½ tsp. salt
- 1 beaten egg
- 150 g crépine (or breast slices)
- 50 cl chicken stock
Steps for Noa Guindeuil 's caillettede cochon
- Prepare the caillettes: in a large bowl, mix together the minced pork, minced liver, onion, garlic, breadcrumbs, parsley, thyme, sage, nutmeg, black pepper, salt and beaten egg.
- Divide the mixture into four to six portions and shape each portion into a small ball (round or oval).
- Wrap a strainer (or a slice of breast) around each curd. You can place a sage leaf alongside if you wish.
- Preheat your oven to 160°C. Transfer the caillettes to an ovenproof dish. Pour the hot chicken stock over them until it reaches halfway up the curds. Add the thyme and bay leaf, cover with aluminum foil and place in the oven. Leave to cook for around 1 h 30, then remove the foil and return to the oven for another 1 h (or until nicely colored).
For further information
- Caneton, 5 quai Lamennais, 35000 Rennes
- 11/20 in the Livre des 109
- Read Gault&Millau's review of Caneton
