It is in the heart of the Auvergne volcanoes that Laurent, our chef for the day, lets his imagination and his love for Japan speak… On the menu this lunch: ribs and pork belly in a bread crust, flavored with garlic bears.
Ingredients :
Pig
Wild garlic
Miso Bread
Juniper berries
Organic soy
Gin
Bread dough (water, flour, cube of baker’s yeast)
Wild garlic
Vegetables (new potatoes, peas)
Butter
Recipe :
1. Line a bottom of the dish with miso.
2. Crush juniper berries.
3. Add organic soy.
4. Add Auvergne gin.
5. Leave the different pieces of meat to marinate for 3 hours.
6. Cook the pieces in a Japanese barbecue. (3 min on each side for the pork chop, 30 min for the brisket)
7. Make a bread dough with 1kg of flour, 700g of water and a cube of baker’s yeast.
8. Chop the wild garlic.
9. Place the ribs and garlic in the dough then bake for 20 minutes at 200º.
10. Add the breast and vegetables to the same pan (new potatoes simmered in butter, peas, etc.)
Chef: Laurent Jury
