{"id":6759,"date":"2022-04-13T15:29:19","date_gmt":"2022-04-13T13:29:19","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6759"},"modified":"2022-04-13T15:29:19","modified_gmt":"2022-04-13T13:29:19","slug":"rouelle-de-porc-a-la-granier","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/rouelle-de-porc-a-la-granier\/","title":{"rendered":"Rouelle de porc \u00e0 la Granier"},"content":{"rendered":"\n

R\u00e9dacteur Rina<\/p>\n\n\n\n

Nombre de parts:
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 1 heure 15 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
1 kg de rouelle de porc
4 oignons
6 tomates
2 gousses d’ail pil\u00e9es
1 noix de beurre
2 cuiller\u00e9es \u00e0 soupe d’huile
1 verre de vin blanc sec
laurier
sel, poivre<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Faites chauffer dans la cocotte le m\u00e9lange huile et beurre.
Mettez la rouelle de porc \u00e0 dorer sur les deux faces. Salez et poivrez.<\/p>\n\n\n\n

Pendant ce temps, plongez les tomates dans l’eau bouillante
Pelez-les
\u00c9crasez-les grossi\u00e8rement.
\u00c9pluchez les oignons.
Coupez-les en rondelles.<\/p>\n\n\n\n

Quand la viande est color\u00e9e, ajoutez les oignons puis la pur\u00e9e de tomates fra\u00eeches
Mouillez avec le vin blanc
Ajoutez l’ail et 2 feuilles de laurier.
Salez, poivrez.
Couvrez et laissez cuire 1 h environ.<\/p>\n\n\n\n

Otez le couvercle et laissez r\u00e9duire la sauce 15 minutes environ.<\/p>\n\n\n\n

Dressage<\/strong>:
Dressez un plat de service et accompagnez de riz pilaf ou de pommes de terre vapeur.<\/p>\n\n\n\n

Breuvage<\/strong>:
Saumur Champigny (Val de Loire)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Rina Nombre de parts:Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 1 heure 15 minutes Ingr\u00e9dients:1 kg de rouelle de porc4 oignons6 tomates2 gousses d’ail pil\u00e9es1 noix de beurre2 cuiller\u00e9es \u00e0 soupe d’huile1 verre de vin blanc seclauriersel, poivre Pr\u00e9paration:Faites … 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_memberships_contains_paid_content":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-6759","post","type-post","status-publish","format-standard","hentry","category-porc"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6759","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=6759"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6759\/revisions"}],"predecessor-version":[{"id":6760,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6759\/revisions\/6760"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}