Ibérico pork 'Grenobloise', Cévennes onions, Fuji apple from Odette: Terroir to Table, Heart to Plate (page 169) by Julien Royer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork bellies brine for 1 hour, cook sous vide for 4 hours, then press overnight. You may use the Dashi recipe on page 250, and the Chicken stock recipe on page 250.

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