R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 4 heures 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Retirez les pieds et d\u00e9sossez les. Faites-les rissoler \u00e0 l’huile puis d\u00e9posez-les sur du papier absorbant. Pelez et ciselez les \u00e9chalotes. Pr\u00e9chauffez le four \u00e0 180\u00b0C (th)6 Dressage<\/strong>: Breuvage <\/strong>: R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 4 heures 10 minutes Ingr\u00e9dients:9 pieds de porc entiers50 cl de pinot blanc3 carottes2 oignons4 clous de girofle1 bouquet garni500 g de cr\u00e9pine de porc5 cl d’huile150 g … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-5767","post","type-post","status-publish","format-standard","hentry","category-abats"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5767"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5767\/revisions"}],"predecessor-version":[{"id":5768,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5767\/revisions\/5768"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
9 pieds de porc entiers
50 cl de pinot blanc
3 carottes
2 oignons
4 clous de girofle
1 bouquet garni
500 g de cr\u00e9pine de porc
5 cl d’huile
150 g de farine
3 oeufs
200 g de chapelure
1 l de bi\u00e8re blonde
3 \u00e9chalotes
25 cl de Riesling
30 cl de fond brun
gros sel et poivre.<\/p>\n\n\n\n
Mettez les pieds de porc dans un grand faitout.
Ajoutez le pinot blanc et la garniture aromatique.
Couvrez \u00e0 hauteur avec de l’eau.
Salez et poivrez.
Faites cuire 4 heures environ \u00e0 fr\u00e9missement<\/p>\n\n\n\n
Formez 6 pieds avec la chair ainsi obtenue.
Enserrez chacun des pieds dans de la cr\u00e9pine.<\/p>\n\n\n\n
Panez \u00e0 l’anglaise (oeuf+ panure)<\/p>\n\n\n\n
Faites r\u00e9duire le m\u00e9lange bi\u00e8re riesling avec les \u00e9chalotes jusqu’\u00e0 obtention d’une consistance sirupeuse
Mouillez avec le fond brun et r\u00e9duisez encore.
Passez au chinois.<\/p>\n\n\n\n
D\u00e9posez les pieds dans un plat \u00e0 four et enfournez 10 minutes<\/p>\n\n\n\n
Servez sur assiette chaude entour\u00e9 de sauce<\/p>\n\n\n\n
Pinot noir (Alsace)<\/p>\n","protected":false},"excerpt":{"rendered":"