| Gilles Quillot | Novembre 2020 |
For 4 people
- 600 g of pork belly on the bone
- 4 shallots
- 2 sprigs of Thyme
- 1 leek
- 3 clove of garlic
- 1 onion
- 1 red onion
- 2 carrots
- 1 bay leaves
- 10 cl of Sunflower oil
- Espelette Pepper (or Cayenne Pepper)
- 2 Kg of ripped tomatoes
- 20 g of tomato paste
- 10 cl of olive oil
- Basil and parsley sprigs
- 2 red peppers
- 2 yellow peppers
- 100 g green olives
- 70 g black olives
Wash and peel all the vegetables
Place the raw pork belly in a large pot, cover with cold water and bring to the boil. Scoop out the foam that appears on the top. Add the carrots, leek cut in half, garlic clove, onion, sprigs of thyme and a bay leaf. Simmer slowly for 5 hours. Leave to cool down at room temperature. Keep the pork refrigerated in the juice overnight.
Blanche the tomatoes in boiling water for 1 minute. Place into an ice-cold water bath. Peel the skin off. Cut in half and take out the seeds. Dice further into cubes.
Chop the shallots and crush a garlic clove. Sweat in a cast iron saucepan with the olive oil for a couple of minutes. Add the tomato cubes, bay leaf, basil and parsley sprigs. Season with salt and Espelette pepper. Bring to a boil and cover with the lid and cook for 1 hour at 120 degrees in the oven. Extract the sprigs of herbs and mix the tomato sauce.
Peel a red onion, the red and yellow peppers and slice very thinly. Crush and add 1 garlic clove. Sweat in a large saucepan with 10 cl of olive oil and add 1 L of the pork juice and the tomato sauce. Season to taste with salt and Espelette pepper. Add the olives and simmer for few minutes.
Season with salt and Espelette Pepper. Then panfry the pork belly in large cast Iron saucepan with sunflower oil until brown. Turnover and add the Basquaise sauce. Simmer for few minutes. Then place in the oven for 45 minutes at 160 degrees. Regularly baste the pork belly with the sauce.
serve with an aubergine gratin!