For 4 people
1 piece of pork breast weighing 500 g
4 young endive plants
1 Granny Smith apple
1 bulb of fennel
1 slice of Speck
1 bay leaf
1 sprig of thyme
unrefined salt and pepper
For the orange sauce
Gently cook the fennel, torn into the butter, for a few minutes, add the orange rind cut into julienne strips, leave them to fall apart and add the segments with the juice. Cook then blend to obtain a smooth, fluid sauce; add salt to taste.
For the caramelised endive
Cook the plants in a vacuum pack for 10 minutes in boiling water (setting aside a few good leaves for the salad).
Remove the bone and rind and place the pork breast in a vacuum pack with the unrefined salt, a twist of pepper, the thyme, bay leaf and a slice of Speck. Cook in water at a temperature of 64° C for 32 hours.
Cut the orange rind into julienne strips, finely slice a scallion. Add some endive leaves and cylinders of Granny Smith apple made using an apple corer.
Dissolve the wasabi paste in the lemon juice and whisk with some olive oil.
Gently fry the pork breast in a pan and set to one side.
Caramelise the endives cooked in a vacuum pack with the honey. Proceed in the same way with the apple, diluting with the cider vinegar.
Trace lines of orange sauce and wasabi vinaigrette on the plate. Add the apple on one side and the opened caramelised endive on the other. Place the raw leaves, orange rind and a few scallion rings on top.
Lay the pork breast, cut into a triangle, in the middle of the plate.
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