Serves: 4 people • Prep: 10 minutes • Cooking: 5 minutes • Difficulty: easy
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Ingredients
- Pitted prunes: 20 pieces
- Moutarde de Meaux® Pommery®: 30 g
- Very thin slices of smoked pork belly or dried pork belly: 20 slices
- Moutarde au miel Pommery®: 50 g
Method: Prune with pork belly and honey mustard
- Stuff each pitted prune with Moutarde de Meaux® Pommery® and close the prunes back up.
- Roll them individually in the thin slices of pork belly (smoked or dried).
- Arrange in a dish and place under a preheated grill, or better still, on the barbecue.
- Skewer each prune with a wooden pick. Dip generously into the Moutarde au miel Pommery®.
