Pork belly confit in Gruyère and apricot cream.
- 700/800 g whole pork belly from suckling pig
- 250 g Gruyère aged for 14 months
- 4 dried apricots
- 50 g milk
- Rock salt
- A bouquet garni
- Extra virgin olive oil
- Black pepper
- Pork belly: choose a rather lean and square belly cut, ensuring that the fat is white and the meat is bright red-pink. Wash and dry the herbs and finely chop them together with the rock salt. Cut the rind of the pork belly with diagonal cuts forming a grid, then sprinkle it with chopped herbs and leave it to rest for 2 hours. Remove any excess and place the pork belly on a rack with the rind at the top. Heat the oven to 200 °C and cook for 45 minutes by placing the rack on a baking tray with a layer of water. This way the fat will drip without burning and the meat will stay moist.
- Gruyère cream: pour the cheese cut into small pieces and the milk into a mixing bowl: work it in a bain-marie using a whisk or an immersion blender. When it turns creamy, add the apricots cut into pieces of about 7 mm per side.
Cut the pork belly into 4 pieces. Pour a large spoonful of apricot Gruyère cream on a serving plate, then place the pork belly. Finish the dish with a pinch of black pepper.