Pork loin,
Ospital Ibaiona ham and smoked gravy

Preparation: 1 hour 15 minutes Cooking time: 2 hours 30 minutes

Serves 4 - 6

2 carrots, 2 onions, 1 clove of garlic, 1 bouquet garni, 1 litre chicken stock (or 1 litre of water with half a stock cube), Olive oil, Butter, 800 g boned loin of pork prepared by the butcher, 7 g Béarn sea salt, Salt and pepper, 2 pinches Espelette pepper, Smoked gravy

Wash and peel the carrots, peel the onions and clove of garlic. Wash the bouquet garni.

Preheat the oven to 90C. Heat a little olive oil in a hob to oven casserole dish, then add a knob of butter and let it foam. Season the pork loin with the sea salt and brown it in the butter and oil.

When the sides are browned, add the onions, carrots, garlic and bouquet garni. Lightly fry together for a few minutes, then add the chicken stock. Cook in the oven for 1 hour 50 minutes: the meat should be very tender.

Drain the pork loin and fry it briefly in a hot pan to make it brown and crispy. Reheat and whip the smoked sauce with a beater.

Cut the pork loin into 180-200 g slices. Cover with a generous helping of sauce. Serve in a casserole dish. 



The Chef C. Etchebest reveals all the secrets of the French south-west cuisine. Simple and sophisticated, his high colored and flavored cuisine gives all its secrets through the pages. Starter, main courses, and deserts: the Chef put all his classic recipes accessible for everybody.

I want it