Caillette de cochon

2/15/24, 8:30 AM

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

These recipes might interest you

Easy

White tuna, cherries and sunflower chili paste

For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.

Chef

Antoine Villard

Restaurant

Dandelion 75020 PARIS

Easy

Créponné verbena

Chef

Julien Allano

Restaurant

Ju - Maison de Cuisine 84480 BONNIEUX

Intermediate

Summer Saint-Pierre

Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.

Chef

Arthur Dubois

Restaurant

Maison Dubois 75008 PARIS

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.