Europe 1 6:00 p.m., February 19, 2024
For the last half hour of the show, Laurent Mariotte welcomes journalist Natacha Polony. The editorial director of Marianne is also the president of the Institute of Taste. Like every week, a chef comes to cook the dish of the day. This Saturday, it's Jean Covillault, who left Top chef last year and is currently in residence at Court-Bouillon, in the 17th arrondissement of Paris. On the menu: a stew of pork, squash and spices.
Slow-cooked pork, squash and spices
By Jean Covillault - chef of Court-bouillon, ephemeral broth
For 4 people
Ingredients
- 400g pork loin
- ½ squash (butternut or pumpkin)
- 200g basmati rice
- 2 teaspoons of couscous spice blend (grain coriander, cumin, ginger, green cardamom, caraway)
- 1 yellow onion
- 2 cloves garlic
- 1 teaspoon of mountain honey
- 10cl of dry white wine
- 40cl of vegetable broth
- 2 green cardamom seeds
- Olive oil
- Salt pepper
Preparation
● Cut the pork into large cubes and marinate it with spices, olive oil, salt and pepper.
● Brown the pork in a frying pan until caramelized then remove.
● Peel the butternut (the pumpkin can keep its skin) then cut it into large cubes.
● In the same frying pan, brown the chopped onions, garlic and squash cubes.
● Add a small teaspoon of honey then deglaze with white wine.
● Add the pork and add vegetable stock. Cook for 20/25 minutes until the broth reduces.
● In a saucepan, cook the rice cold (pilaf cooking) in 400 g of water with the whole green cardamom and salt then bring to the boil.
Serve hot.