Recipes by Philippe Batton

recipe red04 detail

Braised pork belly with sage

Time: 60mns
Preparation
  1. recipe red04 img01Heat the red wine then flaming to take away the alcool and reduce until 1/3.
  2. recipe red04 img02Cut the meat in big dices.
  3. recipe red04 img03Inside the cocotte minute sauteed the meat until coloration.
  4. recipe red04 img04Take out the meat from the cocotte and reserve.
  5. recipe red04 img05Chop the onions. Put them into the cocotte and bring them to coloration into the pork fat.
  6. recipe red04 img06Cut the carrots into large chunks, and crushed tomatoes.
  7. recipe red04 img07Put back the meat to the cocotte, then add the reduced wine.
  8. recipe red04 img08Add carrots, tomatoes, thyme, bay leaf and sage.
  9. recipe red04 img09Pour the veal stock, season with salt and pepper.
  10. Close the lid of the pressure cooker (cocotte)and cook on low heat 40mns.
  11. recipe red04 img10Boiled the Brussels sprouts and green beans in boiling salted water.
  12. Serve in a bowl add the greens on top.
8 pers
ingredient
recipe red04 ingredients
Porc chest
1kg
Onion
1 piece
Carot
2 piece
Tomato
2 piece
Garlic
1/2clove
Thyme
1 sprig
Laurel
3 leaves
Sage
1 sprig
Red wine
750ml
Veal stock
500ml
Salt & pepper
some
Olive oil
some
Brussels sprout
250g
Green bean
250g
 
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