1 h 35 min

Honey-glazed Noir de Bigorre pork with three-carrot tagliatelle

Name: Honey-glazed Noir de Bigorre pork with three-carrot tagliatelle
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 4
Ingredients: 1.00 kg Noir de Bigorre Pork PDO; 4.00 tbsp Vosges Pine Honey PDO; 1.00 tsp Piment d'Espelette PDO; 4.00 tbsp Soy sauce; 2.00 Tbsp Vallée des Baux-de-Provence Olive Oil PDO; x 1.00 Bunch of multi-colored carrots; x 0.50 Bunch cilantro; Ground pepper

An oven-baked recipe featuring a tender and decadent type of pork.

Preparation time

20 min

Ingredients For

Noir de Bigorre Pork PDO

1 kg See the article
Sweet products

Vosges Pine Honey PDO

4 tbsp See the article
Sauces & condiments

Piment d'Espelette PDO

1 tsp See the article
Soy sauce 4 tbsp
Vallée des Baux-de-Provence Olive Oil PDO

2 Tbsp See the article
Bunch of multi-colored carrots x 1
Bunch cilantro x 0.50
Ground pepper

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Preparation

Preheat the oven to 200 °F.

Peel the carrots. Cut them into tagliatelle noodles using a vegetable peeler or mandoline slicer. Set aside.

Place the spare ribs in a baking dish. Bake in the oven for 60 minutes. Baste regularly with the cooking juices from the meat and a few spoonfuls of water.

In a bowl, mix the honey, soy sauce, olive oil, and Espelette pepper.

Remove the spare ribs from the oven. Brush on the honey mixture. Arrange the carrot tagliatelle around the ribs, then return the pan to the oven. Pour a small glass of water over the carrots. Add salt and pepper.

Increase the oven temperature to 350 °F. Continue cooking for 15 minutes until the meat is browned and has developed a shiny and crispy skin and the carrots are still a bit crunchy.

Cut the ribs apart and serve with the carrot tagliatelle and a bit of chopped cilantro on top.