Bistro des Z'Artes

Cocotte of pork with winter vegetables

Serves 6 persons

Ingredients :

1kg Pork belly (brined)

Brine 25% salt brine

6 cloves

3 juniper berries

Zest of 1 orange

Zest of 1 lemon

3 sprigs of thyme

Sprig of rosemary

3 sprigs of lemon

3 bay leaves

3 cloves of garlic (smashed)

250g salt

300ml brown stock

100g black pudding

300g shallots

400g green cabbage

1kg peeled potatoes

10 cloves garlic

2 sprigs thyme

80ml olive oil

Method :

Put all the ingredients for the brine in a pot together with 1ltr of water & bring to a simmer until all the salt has dissolved.

Leave to cool & pour over the trimmed skinless pork belly.

Leave to marinate for 12 hours. To use place in a bowl of cold water for 1 hour, changing the water every 15 minutes.

Place the pork into a vacuum bag & cook in a water bath for 18 hours at 60C.

Remove from the bath & place in a bowl of ice water to cool.

For the garnish saute the peeled shallots in the olive oil until golden, add the potatoes, herbs & garlic. Season well and place in a hot oven (200C) for 45minutes basting regularly to roast all over.

Steam the green cabbage at the last minute.

For the sauce reduce the brown stock by half and break up the black pudding into it. Blend & keep warm. You can add any of the left over meat juices at the end, being careful not to oversalt the sauce.

To serve, warm up in the same bath, still in the bag for 25 minutes at 60C.

Remove from the bag, trim off excess fat & score the skin side.

Pan fry on all sides for a few minutes to crispen up the fat.

To serve get a large hot platter & arrange the vegetables on the bottom, the thickly sliced pork on top with the sauce poured over.