{"id":5274,"date":"2019-03-07T08:00:36","date_gmt":"2019-03-07T13:00:36","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5274"},"modified":"2022-10-13T16:31:09","modified_gmt":"2022-10-13T20:31:09","slug":"salt-cured-pork-for-bold-flavors-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/salt-cured-pork-for-bold-flavors-2\/","title":{"rendered":"Comment pr\u00e9parer la viande sal\u00e9e aux ar\u00f4mes riches"},"content":{"rendered":"\n

Autant que je m\u2019en souvienne, j\u2019ai d\u00e9couvert les bols remplis de viande et de gros sel pour la premi\u00e8re fois chez ma grand-m\u00e8re.<\/p>\n\n\n\n

Elle avait des bols de viande en mac\u00e9ration sur ses \u00e9tag\u00e8res \u00e0 l\u2019ann\u00e9e. Parfois, ces bols terminaient m\u00eame au r\u00e9frig\u00e9rateur, ce qui en augmentait le temps de conservation.<\/p>\n\n\n\n

Ces morceaux de viande fraiche incluant pieds, genoux, queues et souvent oreilles de porc qui mac\u00e9raient pendant des jours et parfois des semaines dans sa cuisine, annon\u00e7aient la pr\u00e9paration de d\u00e9licieux mets.<\/p>\n\n\n\n

\"Salt-cured<\/figure>\n\n\n\n
Voyez-vous, la viande de porc sal\u00e9e est un des plus grands secrets de notre cuisine ha\u00eftienne.<\/h5>\n\n\n\n

Tchaka<\/a>, touff\u00e9 de l\u00e9gumes<\/a>, lalo<\/a>, pye kochon, chez nous, la viande sal\u00e9e est \u00e0 toutes les sauces. Elle s\u2019utilise pour son riche ar\u00f4me qui ajoute une note particuli\u00e8re \u00e0 nos plats. Les morceaux les plus gras s\u2019utilisent en lardons qui agr\u00e9mentent nos diri kole et s\u00f2s pwa.  Certains Ha\u00eftiens vous diront m\u00eame que les lardons sont le \u00ab nanm pwa, \u00bb l\u2019\u00e2me de notre s\u00f2s pwa.<\/p>\n\n\n\n

Pour une raison quelconque, enfant, je n\u2019aimais pas particuli\u00e8rement ces morceaux de viande sal\u00e9e. Je ne comprenais pas vraiment les disputes amicales autour de la table lorsque les lardons figuraient au menu. L\u2019acharnement des membres de ma famille \u00e0 d\u00e9guster un pied de porc m\u2019\u00e9berluait.  Je crois bien que j\u2019\u00e9tais la seule \u00e0 ne pas en consommer.<\/p>\n\n\n\n

Je ne me faisais pas \u00e0 l\u2019id\u00e9e de manger ces parties de l\u2019animal . J\u2019\u00e9vitais donc \u00e0 tout prix de manger ces morceaux.  J\u2019ai longtemps d\u00e9gust\u00e9 notre tchaka sans toucher \u00e0 la viande. Et oui, je ne mangeais que les pois et ma\u00efs de ce plat que j\u2019ai pourtant toujours d\u00e9gust\u00e9 avec joie !<\/p>\n\n\n\n

Aujourd\u2019hui encore je me demande comment j\u2019ai pu survivre aussi longtemps sans manger de viande sal\u00e9e !<\/h5>\n\n\n\n

Apr\u00e8s tout sans pied de porc ou viande sal\u00e9e, notre tchaka ne serait qu\u2019un simple s\u00f2s pwa avec du ma\u00efs concass\u00e9. Il n\u2019aurait pas de go\u00fbt particulier.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

En fait, je pense que j\u2019ai mis du temps \u00e0 comprendre que les saveurs de ces plats d\u00e9pendent \u00e9norm\u00e9ment de la viande de porc sal\u00e9e. Ce n\u2019est qu\u2019il y a quelques ann\u00e9es que je l\u2019ai compris et que je me suis finalement faite \u00e0 l\u2019id\u00e9e de d\u00e9guster ces parties bizarres du porc.<\/p>\n\n\n\n

Aujourd\u2019hui, je connais enfin la joie de savourer un pied de porc dans un bol de tchaka. J\u2019appr\u00e9cie aussi notre \u00ab pye kochon \u00bb que je mentionne plus haut et dont il faudra que je partage bient\u00f4t une recette.  Je m\u2019aventure m\u00eame parfois \u00e0 manger les lardons dans un s\u00f2s pwa.<\/p>\n\n\n\n

Je pense que vous devriez vous aussi tenter l\u2019aventure et pr\u00e9parez ainsi la viande de porc si vous ne le faites pas d\u00e9j\u00e0.<\/p>\n\n\n\n

Je partage avec vous la m\u00e9thode de pr\u00e9paration de nos viandes sal\u00e9es. Ajoutez-les \u00e0 vos soupes et bouillons. Je vous garantis que vous d\u00e9couvrirez tout un nouveau monde de saveurs \u00e0 la fois riches et agr\u00e9ables.<\/p>\n\n\n\n

Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 9 avril 2015. La mise \u00e0 jour 2019 inclut de nouvelles photos et un remaniement des instructions. <\/em><\/p><\/blockquote>\n\n\n

<\/div>
\n
\"Salt-cured<\/div>\n<\/div>\n

Comment pr\u00e9parer la viande sal\u00e9e<\/h2>\n
<\/div>\n\n
<\/div>\n
La viande sal\u00e9e rel\u00e8ve bons nombres de nos plats ha\u00eftiens sans demander trop d’effort ni d’ajout d’\u00e9pices en exc\u00e8s.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • Morceaux de porc gras de votre choix avec la peau<\/span> pensez pieds, queue, oreilles, genoux<\/span><\/li>
  • Gros Sel<\/span><\/li>
  • Thym<\/span> facultatif<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • Coupez vos morceaux de porc<\/div><\/li>
    • Ajoutez beaucoup de gros sel et du thym<\/div><\/li>
    • Recouvrez et laissez mac\u00e9rer pendant quelques jours<\/div><\/li>
    • Utilisez votre viande sal\u00e9e pour agr\u00e9menter vos plats.<\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes
      <\/div><\/h3>
      Plus le temps de mac\u00e9ration est long, plus votre viande sal\u00e9e sera meilleure. Pour la pr\u00e9parer, assaisonnez-la simplement de jus d’orange, de piment bouc, poivre et ail.\u00a0<\/span>
      <\/div>\nPensez \u00e0 tremper la viande sal\u00e9e dans de l’eau afin d’extraire l’exc\u00e9dent de sel avant la cuisson.\u00a0<\/span>
      <\/div>\n\u00a0<\/span>
      <\/div>\n\u00a0<\/span>
      <\/div>\n\u00a0<\/span>
      <\/div>\n\u00a0<\/span><\/div><\/div>\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Autant que je m\u2019en souvienne, j\u2019ai d\u00e9couvert les bols remplis de viande et de gros sel pour la premi\u00e8re fois chez ma grand-m\u00e8re. Elle avait des bols de viande en mac\u00e9ration sur ses \u00e9tag\u00e8res \u00e0 l\u2019ann\u00e9e. Parfois, ces bols terminaient m\u00eame au r\u00e9frig\u00e9rateur, ce qui en augmentait le temps de conservation. Ces morceaux de viande fraiche incluant pieds, genoux, queues et souvent oreilles de porc qui mac\u00e9raient pendant des jours et parfois des semaines dans sa cuisine, annon\u00e7aient la pr\u00e9paration de d\u00e9licieux mets. Voyez-vous, la viande de porc sal\u00e9e est un des plus grands secrets de notre cuisine ha\u00eftienne. Tchaka, touff\u00e9 de l\u00e9gumes, lalo, pye kochon, chez nous, la viande sal\u00e9e est \u00e0 toutes les sauces. Elle s\u2019utilise pour son riche ar\u00f4me qui ajoute une note particuli\u00e8re \u00e0 nos plats. Les morceaux les plus gras s\u2019utilisent en lardons qui agr\u00e9mentent nos diri kole et s\u00f2s pwa.  Certains Ha\u00eftiens vous diront m\u00eame que les lardons sont le \u00ab nanm pwa, \u00bb l\u2019\u00e2me de notre s\u00f2s pwa. Pour une raison quelconque, enfant, je n\u2019aimais pas particuli\u00e8rement ces morceaux de viande sal\u00e9e. Je ne comprenais pas vraiment les disputes amicales autour de la table lorsque les lardons figuraient au menu. L\u2019acharnement des membres de ma famille \u00e0 d\u00e9guster un pied de porc m\u2019\u00e9berluait.  Je crois bien que j\u2019\u00e9tais la seule \u00e0 ne pas en consommer. Je ne me faisais pas \u00e0 l\u2019id\u00e9e de manger ces parties de l\u2019animal . J\u2019\u00e9vitais donc \u00e0 tout prix de manger ces morceaux.  J\u2019ai longtemps d\u00e9gust\u00e9 notre tchaka sans toucher \u00e0 la viande. Et oui, je ne mangeais que les pois et ma\u00efs de ce plat que j\u2019ai pourtant toujours d\u00e9gust\u00e9 avec joie ! Aujourd\u2019hui encore je me demande comment j\u2019ai pu survivre aussi longtemps sans manger de viande sal\u00e9e ! Apr\u00e8s tout sans pied de porc ou viande sal\u00e9e, notre tchaka ne serait qu\u2019un simple s\u00f2s pwa avec du ma\u00efs concass\u00e9. Il n\u2019aurait pas de go\u00fbt particulier. En fait, je pense que j\u2019ai mis du temps \u00e0 comprendre que les saveurs de ces plats d\u00e9pendent \u00e9norm\u00e9ment de la viande de porc sal\u00e9e. Ce n\u2019est qu\u2019il y a quelques ann\u00e9es que je l\u2019ai compris et que je me suis finalement faite \u00e0 l\u2019id\u00e9e de d\u00e9guster ces parties bizarres du porc. Aujourd\u2019hui, je connais enfin la joie de savourer un pied de porc dans un bol de tchaka. J\u2019appr\u00e9cie aussi notre \u00ab pye kochon \u00bb que je mentionne plus haut et dont il faudra que je partage bient\u00f4t une recette.  Je m\u2019aventure m\u00eame parfois \u00e0 manger les lardons dans un s\u00f2s pwa. Je pense que vous devriez vous aussi tenter l\u2019aventure et pr\u00e9parez ainsi la viande de porc si vous ne le faites pas d\u00e9j\u00e0. Je partage avec vous la m\u00e9thode de pr\u00e9paration de nos viandes sal\u00e9es. Ajoutez-les \u00e0 vos soupes et bouillons. Je vous garantis que vous d\u00e9couvrirez tout un nouveau monde de saveurs \u00e0 la fois riches et agr\u00e9ables. Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 9 avril 2015. La mise \u00e0 jour 2019 inclut de nouvelles photos et un remaniement des instructions. <\/p>\n","protected":false},"author":1,"featured_media":2375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1409,1423,1427],"tags":[],"class_list":["post-5274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiments-fr","category-recettes","category-viande"],"yoast_head":"\nSalt-Cured Pork, a Haitian secret<\/title>\n<meta name=\"description\" content=\"Several pork cuts are salt-cured for weeks and used for the bold flavors they add to our soups and stews. Discover the steps to making your own here.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/fr\/salt-cured-pork-for-bold-flavors-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salt-Cured Pork, a Haitian secret\" \/>\n<meta property=\"og:description\" content=\"Several pork cuts are salt-cured for weeks and used for the bold flavors they add to our soups and stews. 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