Chef's recipe: How to prepare confit pork belly

After 17 years spent in the kitchens of great starred chefs, chef Charles Boixel is now at the head of Café César in Clichy, his French bistronomic restaurant. Today he gives us his recipe for pork belly confit with wasabi broccoli and his gnocchi with teriyaki sauce. A great opportunity to mix French and Japanese cuisines and, why not, serve this preparation at your next large table.

Recipe for confit pork belly, wasabi broccoli and gnocchi, teriyaki sauce

Ingredients for 4 persons

1kg of fresh pork belly
2 carrots
1 leek
2 onions
1 head of garlic
1 stalk of celery
Juniper berry
500g of coarse salt
20g cornstarch
4 pieces of broccoli
1 tube of wasabi
250g of mirin
75g of sugar
170g soy sauce
100g of poultry juice
200g mayonnaise
20g chipotle pepper puree
1 package of gnocchi (Rumo type)

Pig belly

Lightly degrease the breast and then cover it with salt for 2 hours. Rinse it well and cook it in a saucepan with plenty of water.

Add the aromatic garnish (carrots, leek, onion, celery, cloves, juniper berry, thyme, bay leaf, garlic) and cook everything at a low simmer for 3 hours. Check the cooking with a knife; the meat should be falling apart. Then take the breast out of the water, place a heavy item (such as a milk carton) on top and place it in the refrigerator.

Teriyaki sauce

Mix the mirin, soy, sugar and poultry juice, then bring everything to a boil. Dilute the mixture with cornstarch. Pour everything back into the sauce little by little, until you obtain a syrupy sauce.

Broccoli puree

Remove the tops from the broccoli, leaving aside those from one of the four broccoli. Cook those of the other three in boiling salted water, then drain the tops, reserving the cooking water. Mix until you obtain a puree, adding the cooking water little by little to obtain the desired consistency. Season with wasabi to your liking, reserve the puree. Place the last uncooked tops in a salad bowl and season with olive oil and salt. Place on a baking tray and cook the preparation in the oven at 220°C for 6 to 8 minutes (the aim being to obtain grilled and crunchy tops). Reserve the grilled tops for dressing.

Chili mayonnaise

Mix the mayonnaise with the chipotle pepper puree, put in a pastry bag (if you don't have a bag, here is the chef's recommendation: “take a freezer bag in which you make a small hole in the bottom corner”).

Recipe finishes

Cut the breast into pieces of 180-200g. In a pan, let them brown on each side until they have a crispy texture. Coat the breasts with teriyaki sauce using a brush, and bake for about 5 minutes at 180°C until lightly caramelized. Remove the breasts from the oven, place the spicy mayonnaise sauce in a zigzag pattern on the piece of breast. On a plate, harmoniously arrange a base of wasabi broccoli puree. On top, a few gnocchi, then place the pork belly in the center. Sprinkle with chopped chives, crispy onion and a zest of lime. Add a few tops of grilled broccoli on top and finally, cover everything with the rest of the teriyaki sauce.

Enjoy your food !

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