Last modified on: October 3rd 2019
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
33 min. | 6 hours 13 min. | 6 hours 46 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
18,670 Kcal or 78,168 Kj | 385 gr | 30 gr | 1,890 gr |
934 % | 148 % | 3 % | 286 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
527 Kcal or 2,206 Kj | 11 gr | 1 gr | 53 gr |
26 % | 4 % | <1 % | 8 % |
Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Potatoes with bacon and herbs, Boulangère potatoes, Winemaker's toast, Cassoulet, Rabbit terrine, ... All | |
Ham: You can check-out other recipes which use it, like for example: Bistro celery salad, Escalope cordon bleu, Ham "friand" pie, Brussels sprouts à la Lombarde, Rice à l'italienne, ... All | |
Lard: You can check-out other recipes which use it, like for example: Flamiche, Hearty potato and ham gratin, Truffade original, Truffade, Cured Pork Belly With Lentils, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Roast potatoes "à la provençale", Foie gras cured in salt, Gravlax, How to cook pasta properly, Pickled gherkins, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
2) No because real pork is not fat enough, and there is ham.
3) Yes but instead of ham only, you should keep streaky bacon.