Crispy Country Bacon and Caramelized Potatoes with Truffled Pig's Head Salad

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Ingredients (4 people)

Truffled Pork Jus

  • 4 teaspoons clear pork jus (2 cl)
  • crushed truffle
  • Barolo vinegar
  • truffle juice


Step 1: Farm-Raised Salt Pork

Cut a thick piece of pork belly in two, and put under running water for 48 hours to eliminate the salt.

Drain the salt pork, and seal in a sous-vide bag with a peeled clove of garlic.

Cook in water at 140°F (61°C) for 21 hours. Once cooked, cool on ice. Slice the pork belly, and roast it in a pot in grapeseed oil, starting with the meat and finishing with the rind, so that it becomes crispy.

Step 2: Potatoes

Peel the potatoes, carve into 1 1/4 inch (3 cm) diameter barrels. Halve, and bias cut the ends. Seal in a sous-vide bag with the fleur the sel and the butter, and cook in 185°F (85°C) water. When cooked, the potatoes should be tender, yet still retain their shape. Drain the potatoes, and brown in the duck fat. There should be 6 potato halves per person.

When the potatoes have browned, place in an earthenware dish with the pork belly and the clear pork jus, and caramelize in the oven at a low heat.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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