Cocotte

I always buy pork from Isumi when possible, for it is really tender and soft. My preference: pork belly (豚バラ – butabara) for the taste (but I only eat it when it’s ultra cooked and the fat has melted, and it’s all crispy) and pork filet (ヒレ – hire) because there is no fat and it’s really tasty. With the cold weather lasting a bit too long, I’ve opted for a nice cocotte of veggies with pork filet and pork belly for two meals in one preparation. In my Staub cocotte I first put a little of olive oil, then line the slice of pork belly, then I’ve cut 8 little carrots in halves and added them, 6 big shiitake sliced thickly, a piece of lotus root sliced thinly, one yellow paprika sliced. Plenty of thyme and fresh rosemary, salt pepper and the pirk filet. I cooked under cover for 45min and stirred every 15min. I served only the veggies and the pork belly for lunch, and kept the filet for an other meal. I kept the whole cocotte as such because I wanted to keep the juice for some pasta also (I just boiled some anneli siciliani that I rolled in the juice and keep to serve with the filet).

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