Ribs de cochon de Bayeux made in Normandie
Ribs de cochon de Bayeux made in Normandie, par Michel Bruneau
Préparation : 20 minutes
Cuisson : Ketchup 20 minutes
Ribs de porc : 1h30
Pour 4 personnes
1,500kg de poitrine de cochon de Bayeux
60 g de gros sel
Sauce ketchup
300 g de tomates bien mûres
30 g de miel puissant
1 petit poivron rouge
2 cuillères de moutarde forte
1 oignon rouge
10 cl de vinaigre de cidre
Poivre et girofle au moulin
Huile d’olive
Sel fin, noix de muscade, cannelle
Marinade
10 cl de cidre
2 cuillères de cassonade
1 citron non traité
5 cl d’eau de mer
10 g de mélanges d’épices (curry, paprika, piment d’Espelette etc…)
Ketchup
Frotter avec 60 g de gros sel la poitrine de cochon.
La mettre à cuire au four 20 minutes à 180°C, retourner à mi-cuisson.
Pendant ce temps, réaliser la sauce ketchup maison. Faire suer avec un peu d’huile d’olive, l’oignon rouge émincé, puis les tomates mondées puis coupées en gros cubes (sans l’intérieur).
Ajouter le miel, le poivron rouge râpé, la moutarde, le vinaigre de cidre et les épices moulues ou râpées.
Cuire 20 minutes environ puis mixer le tout.
Sortir la poitrine de cochon du four et dégraisser le plat.
Préparer la marinade : mélanger au ketchup, le cidre, la cassonade, l’eau de mer, les épices et le citron râpé.
A l’aide d’un pinceau, enduire la poitrine de marinade sur toutes ses faces et la remettre à cuire durant 1h10 environ à 160 à 180°C.
Toutes les 10 à 15 minutes retourner la viande et bien l’arroser de sauce.
Une fois cuite, découper la poitrine et déguster avec les doigts bien sûr!
Cette recette peut aussi se préparer au BBQ et il est possible de prédécouper votre poitrine avant cuisson.
Bonne dégustation
Infos pratiques :
Recette Chef
Michel Bruneau, chef (intermittent du spectacle de la cuisine nomade) (INV)/ Spare Ribs de cochon de Bayeux made in Normandie
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Quotes
They want to have lobster like they just want good food in the comfort of their own homes.
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I know what he expects from me.
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You would think because you don't I don't I'm not thinking about that when I'm going to these places. I'm just thinking like, oh, I'm going to go to the store. But like when you get there, it's like, oh, the markets have this or they don't have that. I close at this time. It's like, oh, I forgot I'm going to a totally different part of the world. Like it's not going to be the same.
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