Recipe: Kig ha fars

Name: Kig ha fars
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 8 servings
Ingredients: 1,5 kg de poitrine de porc fermier1/2 sel; 2 kg de jarret de porc fermier 1/2 sel; 3 belles carottes du jardin; 2 gros oignons (type roscoff); 1 beau chou vert bien pommé; 3 poireaux moyens du jardin; 5 g de poivre mignonnette (poivre entier écrasé avec le cul d'une casserole); sel1 branche de thym; 2 feuille de laurier; proportions pour le far :1 kg de farine de blé noir(sarrasin); 15 g de sel fin; 2 oeufs fermiers; 40 cl de crème liquide(30%); un 1/2 litre de lait entier

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (11 reviews) Meat

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

Kig ha farz proportions for 8 people:

1.5 kg of farmhouse pork breast 1/2 salt
2 kg 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 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 of buckwheat flour (sarrasin)
15 g of fine salt
2 farmhouse eggs
40 cl of liquid cream (30%)
1/2 liter 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).

7 Prepare the far: in a large salad bowl put the buckwheat flour, make a cavity in the center (well) add inside the salt, the cream and the eggs beaten like an omelette then with the

Poitrine de porc Chou vert Porc en sauce Jarret Plat traditionnel Poireaux Cuisine bretonne