Caramelized pork belly, casserole of fall vegetables from David Rathgeber

Europe 1 12:30 p.m., December 26, 2021

Recipe:

Ingredients for 4 pers.

vegetable casserole:

2 golden ball turnips + 6 leaf turnips

2 quinces

2 small dry martin pears

4 carrots

4 pencil leeks

4 salsify or scorsonères

5 dl chicken stock

3 branches of sage

3 cloves of garlic

4 pieces of pork breast (half-salted breast, 200 g each)

1.5 dl teriyaki sauce

4 slices of grilled bacon

1 white onion

1 bouquet garni

Vinegar (white or cider) 

Cloves 

Butter

Olive oil

The day before, desalt the pork breasts overnight. 

The next day, cook the breasts in a large boiling saucepan (water up to the level).

As soon as the water boils, skim to remove the impurities, add an onion studded with 2 cloves and the bouquet garni.

Simmer gently for 4 hours.

Reserve them in cling film. 

Peel all the vegetables and cut them all into wedges or quarters.

In a casserole dish over high heat, sweat the fruits and vegetables without coloring them, with a little oil and butter, then add the exploded cloves of garlic.

In order, start with quinces, carrots, salsify, turnips, pears and leeks at the last moment.

Add the broth and cook, covered, for 7 to 8 minutes.

Keep warm over low heat. 

Cut each breast in half and brown them in butter in a sauté pan.

Remove and brush them with teriyaki sauce.

Bake them for 8 minutes at 160 ° C. 

Place the pieces of caramelized breast in the casserole dish, pour a dash of vinegar and pepper.

Arrange the sage leaves and the bacon slices.

Turn up the heat and as soon as the juice is boiling, you can serve.