Glazed pork belly

Heat honey in a frying pan, add soy sauce, vinegar, tomatoes coulis and pork gravy. Boil and halve. Season.

Components:

• 150g pork gravy
• 40 g Hédène chestnut honey from Périgord
• 20 g soy sauce
• 40 g fresh tomatoes coulis
• 20 g Xérès vinegar
• Salt, pepper

In a pan, brown pork belly with butter, garlic, thyme. Deglaze with some lacquered gravy. Cook in oven at 150 °C during an hour and baste regularly with lacquered gravy.

Components:

• 300 g cooked pork belly
• 20 g butter
• 1 garlic clove
• 1 branch of thyme

Cut zucchinis in strips with a mandolin and keep the core for stuffing. Cook the strips in boiled water then cool and strain them. Make 2 plaits (10x10cm) on oiled parchment paper. Mince zucchinis cores and make them sweat in olive oil in a frying pan with stewed onions and cut mint leafs. Add reduced cooking gravy, honey and cooked trimmings belly. Mix until stuffing becomes homogeneous. Fill plaits and roll them in cannellonis. Let cool and heat in oven at the right time.

Components:

• 20 g olive oil
• 300 g zucchini
• 100 g cooked pork belly trimmings
• 100 g reduced pork gravy
• 10 g Hédène chestnut honey from Périgord
• 80 g stewed white onions
• 6 bergamot mint leafs
• 1 orange peel
• Salt, pepper

Split pork belly in 2 slices. Polish it with reduced lacquered gravy and drop it in the plate. Add bacon powder, flowers and Espelette pepper. Put cannelonnis beside.

Decoration:

• Silene flowers
• Thyme flowers
• Bacon powder
• Espelette pepper