Grattons lyonnais

Name: Grattons lyonnais
Total time: 120 min
Yield: Serves 8
Cuisine: Lyonnais
Ingredients: 1.5 kg (3.3 lb) pork leaf fat (fresh fat); 500 g (18 oz) fresh pork belly; 200 ml (¾ cup + 1 tbsp) filtered water; 2 tbsp coarse salt; 1 tsp ground black pepper; 2 bay leaves; 2 tbsp Cognac

Crispy pork cracklings, Lyon style

⏱ 120 minServes 8Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1.5 kg (3.3 lb)pork leaf fatfresh fat
500 g (18 oz)fresh pork belly
200 ml (¾ cup)filtered water
2 tbspcoarse salt
1 tspground black pepper
2 leavesbay leaf
2 tbspCognac

1.5 kg (3.3 lb) pork leaf fat fresh fat
500 g (18 oz) fresh pork belly
200 ml (¾ cup) filtered water
2 tbsp coarse salt
1 tsp ground black pepper
2 leaves bay leaf
2 tbsp Cognac

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 fine-mesh skimmer

1 sturdy wooden spoon

1 fine-mesh strainer

1 sterilized glass jar (1 L / 1 quart)

1 large serving platter

03 — Method

Cut the pork leaf fat and pork belly into small, even 2 cm (¾ in) cubes so they cook evenly and turn crisp.
Put the water and the cubes in the Dutch oven, spreading them out evenly, then add the bay leaves.
Cook over low heat for 1 hour so the fat renders slowly and the water gradually evaporates.
Once the water has completely evaporated, keep cooking over low heat to caramelize the pieces of meat.
Stir regularly with the wooden spoon so the cracklings don’t burn or stick to the bottom.
The cracklings are ready when they are golden and crisp, after about 1½ hours more cooking.
Lift them out with the skimmer, sprinkle with coarse salt and pepper, splash with Cognac and serve warm as an apéritif snack.