{"id":19192,"date":"2026-09-08T08:14:31","date_gmt":"2026-09-08T06:14:31","guid":{"rendered":"https:\/\/latelierdediablotin.fr\/WordPress3\/?p=19192"},"modified":"2026-09-08T08:14:31","modified_gmt":"2026-09-08T06:14:31","slug":"je-me-suis-mis-au-regime","status":"publish","type":"post","link":"https:\/\/latelierdediablotin.fr\/WordPress3\/je-me-suis-mis-au-regime\/","title":{"rendered":"Je me suis mis au r\u00e9gime\u2026"},"content":{"rendered":"
\u2026 J\u2019ai enlev\u00e9 la couenne de mon jambonneau avant de le manger !<\/strong>\u00a0<\/span><\/div>\n
<\/div>\n
C\u2019est une grand premi\u00e8re, auparavant, je la mangeais toujours ! Evidemment, il y a beaucoup moins \u00e0 manger ainsi !<\/div>\n
\"\"<\/a><\/div>\n
<\/div>\n
Ma recette du jambonneau –jarret de porc<\/em>– brais\u00e9 :<\/strong><\/span>
\n\u2022<\/strong> Prendre un jarret de belle taille -\u00b1500 grammes- ;
\n\u2022<\/strong> le rincer sous l\u2019eau ;
\n\u2022<\/strong> le laisser mijoter dans court-bouillon fr\u00e9missant et richement garni mais non sal\u00e9, pendant au moins 2h30 puis laissez refroidir : vous pouvez r\u00e9aliser cette \u00e9tape la veille ;
\n\u2022<\/strong> pr\u00e9parer un laquage : tant pour tant de sirop d\u2019agave ou de miel, de sauce soja –ne pas saler !<\/em>– et de bi\u00e8re –facultatif<\/em>-, moiti\u00e9 moins d’huile de s\u00e9same, et des \u00e9pices que vous aimez –pour a part : ail en poudre, paprika fum\u00e9 et une pointe de coriandre<\/em>– ;
\n\u2022<\/strong> laquer g\u00e9n\u00e9reusement le jarret sur toutes ses faces au pinceau apr\u00e8s l\u2019avoir d\u00e9pos\u00e9 dans un plat, genre plat \u00e0 gratin ;
\n\u2022<\/strong> enfourner au moins<\/span> 1h30 –chaleur tournante<\/em>– \u00e0 180\u00b0, la couenne doit devenir bien dor\u00e9e et l\u00e9g\u00e8rement croustillante. Il est normal qu’une l\u00e9g\u00e8re cro\u00fbte brun\u00e2tre, qui sera en r\u00e9alit\u00e9 facile \u00e0 nettoyer, apparaisse dans le fond du plat.
\n\u2022<\/strong> D\u00e9guster enfin ! Apr\u00e8s cette longue cuisson, la couenne se d\u00e9tache tr\u00e8s facilement si vous ne voulez pas la manger, et la viande est d’une tendret\u00e9 exceptionnelle !<\/div>\n
On peut accompagner le jambonneau de pommes de terre saut\u00e9es, de frites ou de sp\u00e4tzle, voire le d\u00e9poser sur un lit de choucroute : avec de la moutarde ou du raifort<\/strong><\/span><\/a>, c\u2019est toujours absolument d\u00e9licieux, super simple \u00e0 pr\u00e9parer et tr\u00e8s \u00e9conomique !<\/div>\n","protected":false},"excerpt":{"rendered":"

\u2026 J\u2019ai enlev\u00e9 la couenne de mon jambonneau avant de le manger !\u00a0 C\u2019est une grand premi\u00e8re, auparavant, je la mangeais toujours ! Evidemment, il y a beaucoup moins \u00e0 manger ainsi ! Ma recette du jambonneau –jarret de porc– brais\u00e9 : \u2022 Prendre un jarret de belle taille -\u00b1500 grammes- ; \u2022 le rincer […]<\/p>\n","protected":false},"author":667,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[80],"class_list":["post-19192","post","type-post","status-publish","format-standard","hentry","category-au-jour-le-jour","tag-cuisine"],"_links":{"self":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/posts\/19192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/users\/667"}],"replies":[{"embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/comments?post=19192"}],"version-history":[{"count":0,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/posts\/19192\/revisions"}],"wp:attachment":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/media?parent=19192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/categories?post=19192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/tags?post=19192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}