Ecomely

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Grattons: photo of the dish
Illustrative photo: Ewan Munro from London, UK — CC BY-SA 2.0, Wikimedia Commons
Appetizers & nibbles

Grattons

Pieces of pork (or duck) fat cooked slowly until crisp and golden. Found in French rural cooking, especially in the South-West and the Massif Central, they are eaten warm on bread or in salads.

  • 1 h 15
  • 4 servings
  • Medium
  • Moderate

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

391 kcal per serving

Protein
19.9 g
Carbohydrates
3 g
of which sugars
2.2 g
Fat
32.8 g
of which saturated fat
11.8 g
Fiber
1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the belly into 2 cm cubes, keeping the rind, then peel and finely slice the onion and garlic.
  2. Put the pork cubes in a casserole with the water, thyme, bay leaf and onion, then cover and let them melt over low heat for 30 minutes.
  3. Uncover the casserole, raise the heat slightly and let the fat render completely until only the pieces are left, crackling in the fat.
  4. Lower to medium heat, add the crushed garlic and continue cooking for 20 to 25 minutes, stirring, until the grattons are golden and crisp.
  5. Drain them on kitchen paper, season with salt and pepper to taste, then serve warm on slices of country bread.

Variations and tips

Paprika version. Add a teaspoon of smoked paprika at the end of cooking for a more robust flavour.

With what's available here. Pork belly is found in every supermarket; the rind can be replaced with smoked bacon cut into cubes.

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Original Ecomely recipe.