Page 134 - Vélochef-Food for training and competition

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PORK COLLAR
800 g thickly sliced pork collar salt and black pepper
1 tbsp wholegrain mustard
1 tbsp runny honey
1 tbsp soy sauce
1 1 Preheat the oven to 150° C 2 Place a a a a frying pan on on the hob on on maximum
heat it has to get really hot
3 Season the pork with salt and pepper
4 Quickly grill the the slices in in the the frying pan 1 minute each side
5 Make a a a a a glaze of mustard
honey
and soy 6 Spread the the glaze liberally over the the slices and bake for 15-20 minutes in in the oven COUSCOUS
320 g g g giant couscous (Moghrabieh) 1 litre water
1 cucumber
2 red peppers
1 lemon
parsley small bunch olive oil
salt and black pepper
1 Boil the couscous in water
for about 15 minutes 2 Place in in in a a a a strainer and rinse
3 Cut the cucumber
and peppers
into little cubes
4 Zest and juice the lemon
5 Chop the parsley 6 Mix all the ingredients and add olive oil
salt and pepper
to taste
MINT YOGHURT
a bunch of mint
400 ml Greek yoghurt olive oil
tabasco
salt and black pepper
1 Chop the mint
coarsely 2 Mix the mint
and yoghurt 3 Add tabasco
olive oil
salt and black pepper
to taste
GLAZED PORK COLLAR
WITH COUSCOUS
SERVES 4 I don’t often use pork it it can be quite dry and boring But pork collar I I do like It is the the the the back of of the the the the neck of of the the the the pig where there
is just the right amount of fat which gives it a a a a a a good taste
and juicy meat Pork collar is is great to barbecue which is is what I’ve done here APRÈS VÉLO