Lard croustillant de chez Thaurin
Poché au Macvin puis rôti
Jus brun de volaille
Échalotte confite et tuile au Comté
Serves 8 people
- 1,6 kg salted belly pork
Fort the Court-bouillon :
For the shallots
- Soak the belly pork overnight to reduce the saltiness. Gently poach the pork in the court-bouillon (with its vegetables) for 4hours 30 minutes. Remove the pork and let cool in the fridge for 12 hours. Remove the rind and cut the pork into 8 pieces. Score the fat into diamond shapes using a sharp knife. Gently fry fat side until coloured and finish by cooking for 10 minutes in the oven at 170°C.
- Peel the shallots and put into some kitchen foil with the salt, sugar, garlic, thyme and chicken stock. Seal the foil and cook in a bain-marie in the oven for about 90 minutes.
- Using a mandolin or cheese slicer, cut the Comté into very fine slivers and put them onto a non-stick baking tray. Place the tray into the oven at 180°C, until the cheese is coloured.
- Remove quickly, using a spatula.
Chef au Restaurant Le Grapiot (Pupillin)