{"id":1787,"date":"2023-04-20T16:27:01","date_gmt":"2023-04-20T16:27:01","guid":{"rendered":"https:\/\/www.zoeoliveoil.com\/?p=1787"},"modified":"2023-04-20T16:28:12","modified_gmt":"2023-04-20T16:28:12","slug":"zoe-mock-porchetta-with-pickled-onion-and-apple-compote","status":"publish","type":"post","link":"https:\/\/www.zoeoliveoil.com\/fr\/zoe-mock-porchetta-with-pickled-onion-and-apple-compote\/","title":{"rendered":"Zo\u00eb Mock \u00ab Porchetta \u00bb avec compote d&#039;oignons marin\u00e9s et pomme"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Pr\u00e9sent\u00e9 par le chef Sabrina Mancin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C&#039;est ma version latine des \u00ab fish and chips \u00bb tr\u00e8s britanniques qui sont g\u00e9n\u00e9ralement accompagn\u00e9s de vinaigre de malt, de sauce tartare ou de citron. Dans ce cas, j&#039;ai fait une sauce vinaigr\u00e9e acidul\u00e9e avec du vinaigre balsamique infus\u00e9 au citron et du vinaigre de vin rouge. Pour ceux d&#039;entre vous qui ne le savent pas, les Tostones sont des plantains verts frits, vraiment d\u00e9licieux et super traditionnels dans toute l&#039;Am\u00e9rique latine. V\u00e9rifiez-le!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Temps de pr\u00e9paration | 25 minutes<br>Temps de cuisson | 1h25 minutes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&quot;PORCHETTE&quot;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1,5 kg = 3,5 lb de longe de porc<\/li>\n\n\n\n<li>90g = \u00bd tasse de vin blanc<\/li>\n\n\n\n<li>30 g = 1 oz de sel casher<\/li>\n\n\n\n<li>\u00bc tasse d&#039;evoo de Zo\u00eb aux herbes toscanes<\/li>\n\n\n\n<li>2 tasses d&#039;herbes fra\u00eeches hach\u00e9es *<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 soupe de poivre noir moulu<\/li>\n\n\n\n<li>Ficelle<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">COMPOTE<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1ea = 1 \u00bd tasse de croustillant au miel ou de pomme Fuji, hach\u00e9e<\/li>\n\n\n\n<li>140g = 1 tasse d&#039;oignon blanc ou jaune, tranch\u00e9 fin<\/li>\n\n\n\n<li>\u00bc tasse de vinaigre balsamique infus\u00e9 Zo\u00eb&#039;s Apple<\/li>\n\n\n\n<li>2 t de miel<\/li>\n\n\n\n<li>3 t d&#039;huile d&#039;olive extra vierge<\/li>\n\n\n\n<li>\u00bd c. Sel casher<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">*Les meilleures herbes pour cela sont un m\u00e9lange de frons de romarin, de sauge, de thym et de fenouil. M\u00e9langez \u00e0 votre convenance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&quot;PORCHETTE&quot;<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dites \u00e0 votre boucher d&#039;ouvrir la longe de porc pour obtenir une longue bande.<\/li>\n\n\n\n<li>Faire des incisions tout au long de la pi\u00e8ce de viande et entailler la graisse selon un motif entrecrois\u00e9.<\/li>\n\n\n\n<li>Placer la longe ouverte sur une plaque tapiss\u00e9e de papier d&#039;aluminium et ajouter \u00bd tasse de vin blanc. Laisser mariner quelques minutes.<\/li>\n\n\n\n<li>Laissez deux cuill\u00e8res \u00e0 soupe de sel de c\u00f4t\u00e9 et ajoutez le reste en veillant \u00e0 bien l&#039;\u00e9taler sur toute la pi\u00e8ce de viande. Massez-le bien et laissez-le saumurer pendant environ 30 minutes.<\/li>\n\n\n\n<li>Dans un bol, m\u00e9langer les herbes hach\u00e9es, le reste du sel et le poivre noir.<\/li>\n\n\n\n<li>Ajoutez l&#039;evoo puis le m\u00e9lange d&#039;herbes \u00e0 ce qui sera le c\u00f4t\u00e9 du porc qui restera \u00e0 l&#039;int\u00e9rieur, qui sera le c\u00f4t\u00e9 vers le haut et le c\u00f4t\u00e9 avec la peau ou la graisse sera vers le bas et touchera le plateau de la feuille.<\/li>\n\n\n\n<li>Transf\u00e9rez la viande sur votre plan de travail propre et roulez (regardez la vid\u00e9o YouTube pour toutes les instructions visuelles) et placez-la verticalement avec la graisse loin de vous. Roulez loin de vous et vers la graisse. La graisse finira sur le dessus du rouleau.<\/li>\n\n\n\n<li>Attachez avec de la ficelle et placez dans un plat allant au four. S\u00e9chez le dessus, ajoutez un peu plus d&#039;evoo et saupoudrez un peu de sel sur la graisse.<\/li>\n\n\n\n<li>Ajouter la tasse de vin blanc restante.<\/li>\n\n\n\n<li>R\u00f4tir d&#039;abord \u00e0 420\u00baF = 220\u00baC pendant 15 minutes puis \u00e0 375\u00baF = 190\u00baC pendant 45 minutes. Cependant, je vous encourage \u00e0 prendre la temp\u00e9rature de la viande et \u00e0 la retirer du four lorsqu&#039;elle atteint entre 65 et 68 \u00b0 C, quel que soit le temps pass\u00e9 au four. Le temps de r\u00f4tissage total variera en fonction de la taille de votre porc.<\/li>\n\n\n\n<li>Laisser reposer 30 minutes avant de couper.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">COMPOTE<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Ajouter l&#039;evoo dans une petite casserole et chauffer \u00e0 feu moyen.<\/li>\n\n\n\n<li>Ajouter les oignons et le sel. M\u00e9langer et cuire \u00e0 couvert pendant environ 10 minutes, en d\u00e9couvrant, en remuant et en r\u00e9p\u00e9tant plusieurs fois. Les oignons seront l\u00e9g\u00e8rement dor\u00e9s.<\/li>\n\n\n\n<li>Ajouter le vinaigre, remuer et cuire \u00e0 d\u00e9couvert pendant encore 5 minutes.<\/li>\n\n\n\n<li>Ajouter les pommes pel\u00e9es et hach\u00e9es, bien m\u00e9langer et ajouter le miel.<\/li>\n\n\n\n<li>Cuire \u00e0 couvert pendant encore 10 minutes ou jusqu&#039;\u00e0 ce que le m\u00e9lange soit de couleur or fonc\u00e9.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Trancher la &quot;porchetta&quot; et servir dans des sandwichs ou avec de la pur\u00e9e de pommes de terre et accompagner avec la compote en accompagnement ou tartiner sur le pain. Appr\u00e9cier!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Consultez le site Web du chef Sabrina -&nbsp;<a href=\"https:\/\/chefsabrinamancin.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ici<br>C<\/a>regardez sa vid\u00e9o YouTube -&nbsp;<a href=\"https:\/\/youtu.be\/BImHbxYNWiU\" target=\"_blank\" rel=\"noreferrer noopener\">Ici<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Brought to you by Chef Sabrina Mancin This is my Latin take on the very British \u201cfish&#8230;<\/p>","protected":false},"author":2,"featured_media":1788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-1787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zo\u00eb Mock \u201cPorchetta\u201d with pickled onion and apple compote - Zo\u00eb Olive Oil Montreal Quebec Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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