Lard croustillant de chez Thaurin

Return

Poché au Macvin puis rôti
Jus brun de volaille
Pomme fourrée
Échalotte confite et tuile au Comté


Serves 8 people

  • 1,6 kg salted belly pork

Fort the Court-bouillon :

  • 1 leek, 200g carrots,
  • 100g sliced onions,
  • 3 cloves, bay leaf.
  • 200ml Macvin
  • 8 Charlotte potatoes
  • 100g butter
  • 200g Comté
  • 20ml cream
  • 8 shallots

For the shallots

  • Salt, sugar
  • Garlic, thyme
  • Chicken stock







 
  1. 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.
  2. 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.
  3. 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.
  4. Remove quickly, using a spatula.


Samuel Richardet
Chef au Restaurant Le Grapiot (Pupillin)