{"id":464,"date":"2023-08-29T22:08:49","date_gmt":"2023-08-29T22:08:49","guid":{"rendered":"https:\/\/recettesquebec.org\/?p=464"},"modified":"2023-08-31T02:52:34","modified_gmt":"2023-08-31T02:52:34","slug":"maple-glazed-rack-of-pork","status":"publish","type":"post","link":"https:\/\/recettesquebec.org\/fr\/maple-glazed-rack-of-pork\/","title":{"rendered":"Carr\u00e9 de porc glac\u00e9 \u00e0 l\u2019\u00e9rable"},"content":{"rendered":"<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Carr\u00e9 de porc glac\u00e9 \u00e0 l\u2019\u00e9rable<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 60 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Niveau:<\/span>\n                        <span>Interm\u00e9diaire<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Imprimer<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingr\u00e9dients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> 250 ml de Sirop d'\u00e9rable<\/li><li><i class=\"jeg_checkmark\"><\/i> 160 ml d'Oignons confits du commerce<\/li><li><i class=\"jeg_checkmark\"><\/i> 30 ml Huile d'olive<\/li><li><i class=\"jeg_checkmark\"><\/i> 30 ml Beurre<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 Carr\u00e9 de porc 6 \u00e0 8 c\u00f4tes<\/li><li><i class=\"jeg_checkmark\"><\/i> Sel au go\u00fbt<\/li><li><i class=\"jeg_checkmark\"><\/i> Poivre fra\u00eechement moulu au go\u00fbt<\/li><li><i class=\"jeg_checkmark\"><\/i> 125 ml de vin blanc<\/li><li><i class=\"jeg_checkmark\"><\/i> 250 ml de Bouillon de poulet<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li>Pr\u00e9chauffer le four \u00e0 180 \u00b0C (350 \u00b0F).<\/li>\n<li>Dans une petite casserole, m\u00e9langer le sirop d'\u00e9rable et le confit.<\/li>\n<li>Porter \u00e0 \u00e9bullition et laisser r\u00e9duire de moiti\u00e9. Dans une grande po\u00eale allant au four, chauffer l'huile et le beurre, et saisir le carr\u00e9 de porc de tous les c\u00f4t\u00e9s.<\/li>\n<li>Assaisonner g\u00e9n\u00e9reusement. Badigeonner le carr\u00e9 de porc de sirop d'\u00e9rable. R\u00e9p\u00e9ter l'op\u00e9ration plusieurs fois durant la cuisson.<\/li>\n<li>Verser le vin et le bouillon dans la po\u00eale. Enfourner 1 heure, retirer du four et laisser reposer le carr\u00e9 couvert de papier d'aluminium environ 15 minutes avant de le trancher.<\/li>\n<li>Servir la viande de porc ros\u00e9e, arroser de jus de cuisson et accompagner de l\u00e9gumes vari\u00e9s.<\/li>\n<\/ol>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Ffr%2Fmaple-glazed-rack-of-pork%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/fr\/maple-glazed-rack-of-pork\/\">register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>Maple-glazed rack of pork Cooking time: 60 minutes Level: Medium Print Recipe Ingredients 250 ml Maple syrup 160 ml store-bought Onion confit 30 ml Olive oil 30 ml Butter 1 Rack of pork 6- to 8-rib Salt to taste Freshly ground pepper to taste 125 ml White wine 250 ml Chicken broth Instructions Preheat the [&hellip;]<\/p>","protected":false},"author":3,"featured_media":466,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"custom","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"60","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Maple-glazed rack of pork","food_recipe_description":"","food_recipe_serve":"","food_recipe_time":"60","food_recipe_prep":"10","food_recipe_level":"Medium","food_recipe_keywords":"","food_recipe_category":"Main Course","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"1","ingredient":[{"item":"250 ml Maple syrup"},{"item":"160 ml store-bought Onion confit"},{"item":"30 ml Olive oil"},{"item":"30 ml Butter"},{"item":"1 Rack of pork 6- to 8-rib"},{"item":"Salt to taste"},{"item":"Freshly ground pepper to taste"},{"item":"125 ml White wine"},{"item":"250 ml Chicken broth"}],"instruction":"<ol>\r\n \t<li>Preheat the oven to 180\u00b0C (350\u00b0F).<\/li>\r\n \t<li>In a small saucepan, combine the maple syrup and the confit.<\/li>\r\n \t<li>Bring to a boil and let reduce by half. In a large ovenproof skillet, heat the oil and butter, and sear the rack of pork on all sides.<\/li>\r\n \t<li>Season generously. Brush the rack of pork with maple syrup. Repeat the operation several times during cooking.<\/li>\r\n \t<li>Pour the wine and broth into the skillet. Bake for 1 hour, remove from the oven and let the square rest, covered with foil, for about 15 minutes before slicing.<\/li>\r\n \t<li>Serve the pink pork, drizzle with the cooking juices and accompany with a variety of vegetables.<\/li>\r\n<\/ol>","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,60],"tags":[93],"class_list":["post-464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-main-course","tag-porc"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=464"}],"version-history":[{"count":1,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/464\/revisions"}],"predecessor-version":[{"id":465,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/464\/revisions\/465"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/466"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}