Aimer faire plaisir à ceux qu'on aime

Ingredients

• 120 g (4 oz) pork belly
• 200 ml (4/5 cup) water
• 20 g (1 tbsp.) salt
• 200 ml (4/5 cup) veal stock
• 200 ml (4/5 cup) Chemin du Minot apple cider
• 30 g (2 tbsp.) salted butter
• 60 g (2 oz) onion, brunoised (finely diced)
• 60 g (2 oz) smoked lard, diced
• 8 La Ratte potatoes, blanched and sliced
• 200 g (1 1/3 cup) Victor et Berthold, grated
• 4 parsnips, cooked and puréed
• 10 ml (2 tsp.) 35% cream
• 15 g (1 tbsp.) brown sugar fudge, homemade
• Salt and pepper, to taste
• Garden herbs

Preparation

Brine the pork belly in water and salt for 12 hours. Remove and rinse well. Place in a baking dish with the veal stock and cider, and bake at 250ºF (120°C) for 2 hours or until the meat is tender. Save the cooking juices and reduce over high heat until it reaches a syrupy consistency. Set aside.

In a frying pan, brown the butter, onions and lard in butter for 2 minutes. Add the potatoes and the cheese. Place them in a baking dish and bake at 350ºF (180°C) for 30 minutes.

In a saucepan, mix the parsnip purée with the cream and brown sugar fudge. Cook over medium heat for a few minutes, until the mixture is melted and hot. Season.

Presentation

Take a small pastry cutter to cut out the tartiflette and place it on a plate. Put the pork belly on top and garnish with a spoonful of puréed parsnip. Finish with a little bit of the reduced sauce. Garnish with garden herbs and serve.