Recette à la plancha de poitrine de porc



  • 1 Pork Belly of 2 kg
  • Rosemary
  • Espelette Pepper
  • Fleur de sel
  • Olive oil
  • Maple syrup
  • Old Fashioned Mustard

Pork belly "Prince Noir of Biscay" by Gilles Pecastaingt

  • Score the rind and salt generously both sides.
  • Sear the rind side down, slow cooking on medium heat for 40 minutes.
  • Turn the pork belly meat side down and bake for 30 minutes.
  • On the Plancha, drizzle the mustard on the rind side and cover with maple syrup.
  • To serve, slice the pork belly and sprinkle with Espelette pepper.

Chef Sébastien Zozaya's tip: replace mustard and maple syrup with barbecue sauce (see recipe).