{"id":13167,"date":"2019-09-16T10:15:34","date_gmt":"2019-09-16T08:15:34","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=13167"},"modified":"2023-07-04T11:43:55","modified_gmt":"2023-07-04T09:43:55","slug":"recette-de-travers-de-porc-au-miel-epices-et-curry-jaune","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/09\/16\/recette-de-travers-de-porc-au-miel-epices-et-curry-jaune\/","title":{"rendered":"Recipe for pork ribs with honey, spices and yellow curry"},"content":{"rendered":"\t\t
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Ingr\u00e9dients pour une recette de travers de porc au miel, \u00e9pices et curry jaune pour 6 personnes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\nTravers de porc\n\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1,2kg<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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MARINADE\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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6 CS concentr\u00e9 de tomate
1 CS pate de curry jaune
6 CS miel
2 oranges
Thym, romarin, laurier<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BOUILLON DE VOLAILLE\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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4 feuilles de c\u00e9leri branche
1 carotte
1 oignon
3 gousses d\u2019ail
3 feuilles de laurier
1 pinc\u00e9e de thym
Fond de volaille<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Po\u00eal\u00e9e de Fregola fa\u00e7on risotto\n\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1 oignon rouge
3 gousses d\u2019ail
1 carotte
1 c\u00e9leri branche
La moiti\u00e9 d\u2019un paquet de fregola
P\u00e9quillos
3 CS d\u2019huile d\u2019olive
3 champignons de Paris<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Choux Romanesco\n\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La moiti\u00e9 d\u2019un chou<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tomates grappes et feuilles de c\u00e9leri branche\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2 grappes de tomates
10 feuilles de c\u00e9leri branche<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Matfer-Bourgeat-recette-travers-de-porc-Flora-Mikula\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Travers de porc\n\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Couper les travers de porcs en deux en longeant l\u2019os.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dans une po\u00eale chaude, les colorer de chaque c\u00f4t\u00e9. R\u00e9server dans une plaque \u00e0 r\u00f4tir les travers de porc. R\u00e9cup\u00e9rer la graisse pour la po\u00eal\u00e9e de fregola. Saler l\u00e9g\u00e8rement.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Marinade\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dans une po\u00eale chaude, les colorer de chaque c\u00f4t\u00e9. R\u00e9server dans une plaque \u00e0 r\u00f4tir les travers de porc. R\u00e9cup\u00e9rer la graisse pour la po\u00eal\u00e9e de fregola. Saler l\u00e9g\u00e8rement.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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M\u00e9langer les ingr\u00e9dients \u00e0 l\u2019aide d\u2019une bassine et d\u2019un fouet FMC jusqu\u2019\u00e0 ce que la pr\u00e9paration soit lisse et homog\u00e8ne.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Puis badigeonner les travers de porc avec la marinade. Rajouter du thym, du romarin ainsi que du laurier.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Astuces du Chef Flora Mikula<\/h2>\n
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Pour une recette de travers de porc \u00e0 la viande fondante : Verser le jus de deux oranges pour une viande fondante.<\/h3> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cuisson des travers de porc<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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M\u00e9thode 1<\/span>\u00a0: Avec la machine sous-vide mistral\u00a0: minimum 10h \u00e0 80\u00b0c
M\u00e9thode 2<\/span>\u00a0:Au four\u00a0: minimum 6h \u00e0 100\u00b0c<\/p>\n

Sortir les travers de porc apr\u00e8s cuisson et r\u00e9server.
Filtrer le gras des travers de porc.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Astuces du Chef Flora Mikula<\/h2>\n
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Pour une recette de travers de porc tendres : Pour les deux m\u00e9thodes, plus la cuisson sera longue, plus les travers de porc seront tendres.<\/h3> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bouillon de volaille<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Remplir une casserole d\u2019eau et y rajouter les ingr\u00e9dients. Faire bouillir pour d\u00e9gager les ar\u00f4mes et obtenir un bouillon parfait.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Po\u00eal\u00e9e de Fregola fa\u00e7on risotto<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chauffer la graisse de porc dans une po\u00eale. Faire revenir l\u2019oignon et les gousses d\u2019ail.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Rajouter la carotte et le c\u00e9leri pr\u00e9alablement d\u00e9couper en brunoise.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Puis rajouter la moiti\u00e9 d\u2019un paquet de fregola. D\u00e9glacer avec du champagne, laisser \u00e9vaporer.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Rajouter en plusieurs temps le bouillon en filtrant avec le tamis Exoglass\u00ae<\/sup>. Laisser cuire \u00e0 feux doux jusqu\u2019\u00e0 ce les fregolas s\u2019imbibent du bouillon.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dans une autre po\u00eale, chauffer l\u2019huile d\u2019olive. Couper les champignons de Paris en lamelles.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ouvrir les p\u00e9quillos en deux et \u00e9p\u00e9piner si n\u00e9cessaire, d\u00e9couper en brunoise. Faire revenir les champignons rapidement pour garder leur croquant puis rajouter les p\u00e9quillos.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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M\u00e9langer la pr\u00e9paration des champignons de Paris et p\u00e9quillos avec la po\u00eal\u00e9e de Fregola. Enfin, lier le risotto avec la graisse des travers de porc.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Choux Romanesco<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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D\u00e9barrasser les feuilles et fanes du trognon retrouv\u00e9 \u00e0 sa base. D\u00e9taillez-le ensuite en bouquets ou fleurettes en coupant les tiges du trognon central.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Blanchir 5 minutes dans un grand volume d\u2019eau bouillonnante sal\u00e9e. Rincez ensuite en le plongeant dans l\u2019eau froide afin de stopper sa cuisson.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sauce des travers de porc<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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R\u00e9server la sauce puis la d\u00e9glacer avec l\u2019eau de cuisson des choux Romanesco. Pour une sauce homog\u00e8ne, passer au tamis Exoglass\u00ae<\/sup>.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tomates grappes et feuilles de c\u00e9leri branche<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Faire frire dans l\u2019huile d\u2019olive les tomates ainsi que les feuilles de c\u00e9leri branche. \u00c9goutter \u00e0 l\u2019aide du Skim\u2019all.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dressage<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sur une voiture de tranche, dresser la viande, le risotto de fregola, les choux ainsi que les tomates en grappe ensemble. Finir par zester le plat avec la peau d\u2019une orange.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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D\u00e9couvrez l\u2019interview de Flora Mikula<\/a>, Cheffe Ex\u00e9cutive Mill\u00e9sime, Auberge Flora<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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RECETTE DE LA TARTE AUX POMMES PAR C\u00c9DRIC GROLET<\/div>
R\u00e9alisez la tarte aux pommes de C\u00e9dric GROLET, quand beaut\u00e9 rime avec simplicit\u00e9<\/div><\/div><\/div><\/div>
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A la rencontre du Chef Eric Delerue : visite du restaurant le Cerisier en Ville \u00e0 Lille<\/div>
Apr\u00e8s 32 ans \u00e0 la campagne, le restaurant du Chef Eric Delerue s'offre un rajeunissement en d\u00e9m\u00e9nageant \u00e0 Lille. C'est la renaissance du restaurant devenu le Cerisier en Ville. <\/div><\/div><\/a><\/div>
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Recette Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra par Yohann CARON<\/div>
R\u00e9alisez la recette du Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra r\u00e9alis\u00e9 par le talentueux Yohann Caron <\/div><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover Flora Mikula’s recipe for pork ribs with honey, spices and yellow curry. A chef who takes us on a journey with a richly flavored recipe<\/p>\n","protected":false},"author":8,"featured_media":12893,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-13167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nRecipe for pork ribs with honey, spices and yellow curry - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Discover Flora Mikula's recipe for pork ribs with honey, spices and yellow curry. 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