Snow Pea Ragout with Rolled Pork Belly and Basque Spices: Expert Recipe for 6
- Snow peas
1 kg - Rolled pork belly with Basque spices
150 g - Onions
2 - Garlic
4 cloves - Meat juice
1 litre - Olive oil
5 cl - Candied tomatoes
50 g - Butter
50 g - Salt and ground pepper
- Cut the pork belly into small lardons.
- Chop the onions.
- Peel and crush the garlic.
- Fry the lardons and onions in olive oil for 5 minutes. Add the garlic and snow peas, then pour in 500 ml of meat juice. Simmer over low heat for 10 minutes. Season with salt and pepper.
- Reduce the remaining 500 ml of meat juice by half, incorporate the butter in pieces, and whisk until emulsified.
- Arrange the snow peas in a circle on plates, scatter diced candied tomatoes around them, and drizzle with the reduced sauce.
