Serves: 4 • Prep: 10 minutes • Cooking: 15 minutes • Difficulty: easy
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Ingredients
- Firm-fleshed potatoes: 250 g
- Butter: 50 g
- Moutarde à la figue Pommery® : 30 g
- Thinly sliced pepper-cured pork belly (ventrèche): 200 g
Method: Paillasson Potatoes with Cured Pork Belly and Fig Mustard
- Line a blini pan with the thin slices of pork belly (have your butcher slice them very thin for you), crossing them over and letting them overhang generously.
- Wash and peel the potatoes, then grate them very finely with a mandoline or a grater.
- Mix with the melted butter, a little salt and the wholegrain mustard. Place this mixture into the blini pans on top of the pork belly.
- Fold the pork belly back over the top to fully cover the grated potato.
- Brown very gently, adding a little more butter if needed. Once the paillasson potatoes are golden underneath, flip them in the same pan and gently brown the second side.
- Check the potatoes are cooked through, finishing in the oven if needed.
- Season at the end of cooking with salt and freshly ground pepper.
