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Boiled Pork Belly Steamed Gribish Sauce

Material (4 servings):

  • Mexican pork · rose meat ... 1000 g
  • Salt ... 30 g
  • Pepper ... a bit
  • Time, Laurier, Bouquet garni
  • Water (or chicken broth soup) 1 liter

【Association】

  • Boyle potatoes
  • Epinal (spinach)

【GRIBISH SOURCE】

  • Mayonnaise ... 100 g
  • Mustard ... 1 teaspoon
  • Hard egg (chopped) ... 1/2 pieces
  • Pickle (chopped) ... 1 teaspoon
  • Fruit of chopper (chopped) ... 1 teaspoon
  • Cell fish (chopped) ... 1 teaspoon cup
  • Parsley (chopped) ... 1 teaspoon
  • Estragon (chopped) ... 1 teaspoon
  • Vinegar ... appropriate amount
  • Water ... appropriate amount
  • Salt · pepper ... a little

How to make

  1. Dash the roe meat evenly with a skewer, salt and pepper and keep it in the refrigerator overnight.
  2. Put the rose meat and the time, the bowl, the bouquet garni which you put overnight, put the water in a pan, and boil it for about an hour quietly. If you use chicken bouillon soup instead of water, it will have more subtle taste.
  3. Transfer the simmered rose meat to a deep bottom butt, add boiling soup except for time, baroque and bouquet garni, then steam for about an hour and a half.
  4. After steaming, slowly let the heat cool as it is.
  5. Slice and add Gurabish sauce and boiled potatoes, boiled epinard (spinach).