Recipe: Kig ha fars

Name: Kig ha fars
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 8 servings
Ingredients: Kig ha farz proportions for 8 people:1.5 kg (3.25 lb) of farmhouse pork breast 1/2 salt; 2 kg (4.4 lb) of farmhouse pork knuckle 1/2 salt; 3 beautiful garden carrots; 2 large onions (Roscoff type); 1 beautiful firm green cabbage; 3 medium garden leeks; 5 g (0.2 oz) of mignonette pepper (whole pepper crushed with the bottom of a pan); salt1 branch of thyme; 2 bay leaves; proportions for the far:1 kg (2.2 lb) of buckwheat flour (sarrasin); 15 g (0.5 oz) of fine salt; 2 farmhouse eggs; 40 cl (1.7 cups) of liquid cream (30%); 1/2 liter (2.1 qt) of whole milk

By chef patrick Asfaux 4.7/5 (11 reviews) · 🍳 4 made it

Prep 60 min

Cook 180 min

Total 4h

Servings 8 serv.

kig ha fars or kig ha farz or also pork knuckle Quimper style served with its far is, as you will have understood, a traditional Breton recipe

Ingredients for 8 servings

Adjust for

servings

Kig ha farz proportions for 8 people:

1.5 kg (3.25 lb) of farmhouse pork breast 1/2 salt
2 kg (4.4 lb) of farmhouse pork knuckle 1/2 salt
3 beautiful garden carrots
2 large onions (Roscoff type)
1 beautiful firm green cabbage
3 medium garden leeks
5 g (0.2 oz) of mignonette pepper (whole pepper crushed with the bottom of a pan)

salt

1 branch of thyme
2 bay leaves

proportions for the far:

1 kg (2.2 lb) of buckwheat flour (sarrasin)
15 g (0.5 oz) of fine salt
2 farmhouse eggs
40 cl (1.7 cups) of liquid cream (30%)
1/2 liter (2.1 qt) of whole milk

Step-by-step directions

1 in the morning place your meats to desalt in a large pot by running cold water over them for 1 hour.

2 In a very large pot place your meats, the thyme, the bay leaf, a little salt and the mignonette pepper. cover with cold water 3/4 of the way up, then cook for 45 minutes at low boil, removing as you go the impurities rejected by the meats (skimming).

3 Meanwhile remove the damaged leaves from the cabbage, cut it into 4 pieces then discard the central core. wash your cabbage carefully then boil in water for 5 minutes (blanch) your stomach will thank you!

4 Peel the carrots, and cut them in half.

5 Peel the onions as well as the leeks from which you remove a little green, split and well cleaned, make them into a bunch that you will tie with a string

6 When the 45 minutes of cooking of your meats are done add all your vegetables and continue your cooking at low boil (test with a spoon the seasoning).