Pork belly "Prince Noir of Biscay" by Gilles Pecastaingt
Ingredients for 8 people
1 breast 2 kg
Rosemary
Espelette pepper
Flower of salt
Olive oil
Maple syrup
Old-fashioned mustard
The stages
Scarify the rind and generously salt both sides.
Cook on the rind side, very gently, over medium heat for 40'.
Turn the breast over to the flesh side and cook for 30'.
On the griddle, coat the meat with mustard on the rind side and cover with maple syrup.
To serve, slice the brisket and sprinkle with Espelette pepper.
Chef Sébastien Zozaya's tip: replace the mustard and maple syrup with barbecue sauce.
