{"id":116,"date":"2013-06-26T18:45:40","date_gmt":"2013-06-26T17:45:40","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=116"},"modified":"2013-06-26T18:45:40","modified_gmt":"2013-06-26T17:45:40","slug":"porc-au-caramel-et-au-poivre","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=116","title":{"rendered":"Porc au caramel et au poivre"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients<\/span> :<\/p>\n<ul>\n<li>500 g \u00e9chine de porc<\/li>\n<li>8 c \u00e0 s sauce soja<\/li>\n<li>10 morceaux de sucre<\/li>\n<li>Poivre<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br \/>\nD\u00e9couper la viande en cubes de 2 cm de c\u00f4t\u00e9.<br \/>\nLa faire revenir sur feu moyen pour que la graisse fonde.<br \/>\nPendant ce temps, pr\u00e9parer un caramel dans une casserole avec le sucre et 2 cuill\u00e8res \u00e0 soupe d&rsquo;eau.<br \/>\nD\u00e8s que la viande blondit, poivrer et arroser avec 2 cuill\u00e8res \u00e0 soupe de sauce soja.<br \/>\nD\u00e8s que le caramel est fait, le verser sur la viande. Bien remuer, ajouter le reste de la sauce soja et 1 dl d&rsquo;eau. Poivrer encore et r\u00e9duire le feu.<br \/>\nCouvrir herm\u00e9tiquement la casserole et laisser cuire encore 30 minutes en rajoutant au besoin un peu d&rsquo;eau froide.<br \/>\nCe plat peut \u00eatre pr\u00e9par\u00e9 \u00e0 l&rsquo;avance.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 500 g \u00e9chine de porc 8 c \u00e0 s sauce soja 10 morceaux de sucre Poivre Recette : D\u00e9couper la viande en cubes de 2 cm de c\u00f4t\u00e9. La faire revenir sur feu moyen pour que la graisse fonde. Pendant ce temps, pr\u00e9parer un caramel dans une casserole avec le sucre et 2 &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=116\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Porc au caramel et au poivre<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[27,83,97],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-viandes","tag-caramel","tag-porc","tag-sucre"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=116"}],"version-history":[{"count":0,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}