Pork Travers lacquered with blackcurrant cream by Laurent Mariotte

Method

1. 1

   Bring the curd cream and raspberry vinegar to a boil in a small saucepan with the rosemary branch.

2. 2

   Cut the fire and let infuse 5 minutes.

3. 3

   Pour over the pork slices in a gratin dish. Reserve a minimum of 5 hours. On the same day, drain through and keep the surplus marinade.

4. 4

   Turn on your barbecue at 160°C.

5. 5

   Place each beet on a sheet of sulfurized paper, placed on a sheet of aluminium, salt and pepper. Place on the barbecue.

6. 6

   Put the ties down next door. Seal the beet packs and place them in the barbecue embers (or all around the meat).

7. 7

   Close the hood and count 1h30 of cooking by turning and watering marinade every 15 minutes.

8. 8

   When serving, cut the beets, place the sides in a large serving dish and coat the marinade meat. Salt, pepper and serve immediately.

Reviews