Porc mangalitza


 

  • 1 pork chop
  • 250 g of breast
  • 1 cute thread
  • 1 sprig of rosemary

Potato Scoop

  •  500 g potatoes
  • 1 bunch chard ribs
  • 2 onions
  • 1/2 L white poultry stock
  • Garlic, rosemary, salt, pepper

Chanterelles and black garlic juice

  •  200 g of clogged chanterelles
  • 150 g carrots
  • 150 g black garlic
  • Olive oil
  • Butter
Meat juices

  •  Pork stir-fry
  • Olive oil
  • Butter
  • Shallots
  • Poultry stock
  • Black Garlic
  • Rosemary sprigs
  • Mangalitza pork

Remove the pieces of meat 15 minutes before cooking. Sear them in a frying pan over low heat with a dash of olive oil. Drizzle generously and add a sprig of rosemary and a few cloves of garlic. Finish cooking in the oven. Be careful not to overcook it. Place the meat on a rack for about ten minutes before eating.

 Potato and chard chops

Wash and peel the potatoes. Peel the chard ribs, removing only the fills present on the surface. Set aside the green leaves to be laid out at the last minute after scalding and glazing. Slice and sweat the onions in a saucepan. In a buttered casserole dish, layer layers of potatoes, onions and thinly sliced chard ribs. Cover with white chicken stock and bake for 3 hours at 150°C. Set aside for 2 hours in the fridge covered with a weight.

 Chanterelles and black garlic juice

Scrape the stems of the chanterelles and cut off the base. Clean them two or three times in vinegar water. Drain, pat dry, then sear with a little olive oil. After a minute, add a knob of butter, rosemary and black garlic. Drain on paper towels and season with pepper. Serve with a few glazed carrots.

 Rosemary and black garlic gravy

Caramelize the pork stir-fry with olive oil, butter, shallots, rosemary and black garlic. Moisten the chicken stock and cook until reduced. Strain through a sieve and reserve the meat for a pork stir-fry with caramel the next day, for example. Adjust the juice and reduce it. Infuse a little chopped rosemary and black garlic at the last minute.

 Mangalitza Pork Training

Arrange the pieces of pork, a slice of potato pressed previously browned in a pan. Add the chanterelles, chard leaves, carrots and meat juice.

 

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