Rack of pork glazed with honey

INGREDIENTS

Pour 2 personnes :
POUR LE CARRÉ DE PORC
300 g de Carré de porc
2 belles cuillères à soupe de miel
1 cuillère à café de Curcuma
½ cuillère de kari (Curry)
2 cuillère à café de gingembre frais râpé
¼ de botte de thym (thym citron si possible)
2 cuillères à soupe de sauce soja
1 cuillère à soupe de vinaigre balsamique
2 cuillères à soupe d’huile d’olive,
50 grammes de beurre
1 pincée de sel,
Poivre du moulin
POUR LA GARNITURE
300 g de champignons de Paris rosés
8 Kumquats
1 cuillère à soupe d’huile d’olive

PREPARATIONS

PREPARATION OF THE RACK OF PORK

Preheat a casserole dish (preferably cast iron) with 2 tablespoons of olive oil and 50 grams of butter.

Colour the square over high heat, basting and turning the square continuously. Add the turmeric and kari and mix.

Add the honey while still turning.

Then add the grated ginger and lemon thyme, continuously turning the rack and basting it with the sauce.

Deglaze with soy sauce and balsamic vinegar. Colouring time is about 20 minutes.

Cover and put in the oven for 1h at 180°C or 2h at 150°C or 3h at 120°C.

Baste the rack of pork regularly with its sauce and add a little water.

Once the rack is cooked, add salt and pepper.

PREPARATION OF THE FILLING

Cut the Kumquats into thin slices.

Cut the mushrooms into 4 pieces and fry them quickly in olive oil. Season with salt and pepper.

SERVICE

Cut up the rack of pork. Arrange the pieces of pork on two serving plates and add the garnish.

Correct seasoning if necessary with a pinch of fleur de sel and a pinch of pepper.


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