For 4 people
1.5 kg of Ibaïona pork belly (from the Basque charcuterie Ospital)
2 onions, burned
5 bunches of parsley
4 to 8 sprays of Blissful plant Celeriac extract (Baume des Anges)
Celery where are you? from Ibaiona pig
Happy plant n°23L Celeriac
A recipe of: Stéphane Jégo Sponsor of celeriac
Brown the pork belly, then keep it on a low heat with all the ingredients and a little water. Skim well when the water first comes to the boil.
Cook on a gentle heat for 2 hours.
Cook parsley in salted water.
Add the ice cubes.
Drain and mix. Add water as needed.
Leave the pork belly in the bouillon for 24 hours in the fridge with the garnish.
Heat the pork belly and celeriac in the bouillon.
Arrange on a plate with the vegetable green.
Just before serving, in front of your guests, spray one to two sprays of celery extract on each plate.