Hâte levée and its sandwich
Requirements
For the hâte levée
- 1 pork belly
- Rosemary
- Laurel
- 4 cloves of garlic
- Sage
- Thyme
- Fine salt
- Fleur de sel
- Cloves
For the sandwich
- Ciabatta
- Watercress
- Sour cream
- SWET Hot Sauce - Lemon Hard
- Sweet pepper
Our recipe
Hâte Levée is a pork belly, rolled up with delicious fresh herbs and slow-cooked in the oven.
It is a dish especially popular in the mining region. The miners had to get up very early - hence the name 'Hâte Levée' - and made the preparation the day before so that it was easy to take with them to eat during lunch time.
Preparation
Clean up the pork belly
- Lay the belly open and debone it with a good knife
- Once the bones have been properly extracted, carefully feel for any leftover cartilage and cut it away
TIP: It doesn't matter if the meat is cut a bit deep by boning, so there is plenty of room for the many spices we will add afterwards
Prepare the hâte levée
- Bring together all the spices except the cloves and put them in the cutter until everything is nicely chopped and you get a homogeneous mixture
- Slice the meat some more to make room for the spices
- Apply the spices to the belly, it can be a good layer
- Roll up the belly and stretch well
- Tie up the piece with a cross-left stitch
- When everything is nicely tied up, stick the cloves in a row at the top of the meat
- Put the meat in the oven: first 30 minutes at 220°C, then 3 hours at 110°C
And now for the sandwich
- Make your dressing with sour cream and a touch of SWET Lemon Hard for some slightly tangy fraicheur
- Roast your sweet pepper and cut it into pieces
- Cut a few thin slices of your prepared Hâte levée
- Now arrange all this goodness together with some watercress on your ciabatta bread and enjoy this deliciously spiced sandwich
Finishing touch
A spoonful of the baking juice of the Hâte levée from the oven over the sandwich will add creaminess and flavour to your dish.
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Products
Hâte Levée
€6,50
Swet Hot Sauces
€30,00
