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

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read