Gastronomie : poitrine de cochon et jardinière de légumes

MORE INFO https://www.france.tv/france-3/meteo-... Ingredients: 600g pork belly 200g spinach 1 kilo fava beans 1 bunch of radishes 2 rhubarb stalks 1 bottle of Norman cider Butter 20cl single cream Parsley Chives Bouquet garni 1 garlic clove Recipe: 1. The day before, bring the cider to a boil with the bouquet garni in a casserole dish, add the whole pork belly, bring to a simmer, cover, and cook for 5 hours in the oven or over low heat. Refrigerate until the next day. 2. Wash the vegetables, trim the radishes, remove the spinach stems if necessary, peel the rhubarb, and hull the beans. 3. Boil a pot of water and cook the beans for one minute, then cool them immediately in ice water. Remove the skins from the beans. 4. Sweat the butter with the garlic clove until hazelnut brown, add the spinach, season with salt and pepper, and add the cream. Cook for a few minutes, then blend in a food processor. 5. Cut the radishes into quarters and the rhubarb into small cubes. 6. In a sauté pan, melt the butter with a little water. Add the radishes, then the beans and rhubarb. Cook very briefly to keep the vegetables slightly crisp. 7. Cut the cooked pork belly into large pieces, brown them well in a hot pan on both sides, reduce the cooking juices with cider to obtain a coating sauce, and glaze the pork with it. Chef: Pierre Lefebvre FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte