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Rôti de porc fumé en croûte
sucrée
Temps de préparation : 85 à 105 minutes
6 parts
Ingrédients
1 kg de rôti de porc fumé
20 g de beurre ramolli
40 g de sucre roux
2 carottes
1 petit poireau
150 g de céleri
1 oignon
5 feuilles de laurier
6 clous de girofle
10 baies de genévrier, écrasées
125 ml de vin rouge
250 ml d'eau
Préparation
Entailler d'environ2à3mmlasurface
du petit salé en traçant des losanges,
puis frotter la viande avec du beurre et
du sucre.
Couper les carottes, le poireau, le céleri
et les oignons en dés (1cm), mélanger
aux épices et placer le tout au centre
du plat universel. Poser le rôti dessus,
verser le vin rouge et l'eau et cuire au
four. Ajouter de l'eau si les légumes
sont secs.
Filtrer le fond de cuisson, le lier éven
-
tuellement avec un peu de fécule et le
servir avec la viande coupée en tran
-
ches.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
3
Température 150–170 °C
Quantité d’eau environ 300 ml
Niveau 2
1ère diffusion de
vapeur
5 minutes après le
début du program-
me de cuisson
2e diffusion de
vapeur
après un intervalle
de 10 minutes
3e diffusion de
vapeur
après un intervalle
de 30 minutes
Temps de cuis-
son
70-90 minutes
Si vous utilisez une thermosonde, la
température à cœur doit être de 70 °C
Recettes
159
159


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