{"id":58,"date":"2011-12-07T07:57:00","date_gmt":"2011-12-07T07:57:00","guid":{"rendered":"http:\/\/estoyhechouncocinillas.dreamhosters.com\/?p=58"},"modified":"2016-01-18T11:44:48","modified_gmt":"2016-01-18T10:44:48","slug":"mijote-de-porc-aux-echalotes","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/mijote-de-porc-aux-echalotes\/","title":{"rendered":"Recette de mijot\u00e9 de porc aux \u00e9chalotes"},"content":{"rendered":"<p>Voulez-vous pr\u00e9parer un d\u00e9licieux mijot\u00e9 de <b>porc aux \u00e9chalotes<\/b> ? C\u2019est d\u00e9licieux ! En plus, c\u2019est tr\u00e8s facile. J\u2019ai d\u00e9couvert ce plat r\u00e9cemment et \u00e7a m\u2019a rendu fou depuis le premier moment o\u00f9 je l\u2019ai go\u00fbt\u00e9. La sauce a un go\u00fbt l\u00e9g\u00e8rement sucr\u00e9 qui se marie bien avec le porc. Voulez-vous savoir comment le pr\u00e9parer ? Voici la recette. Allez, op ! C&rsquo;est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/12\/mijote_porc_aux_echalotes.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"mijot\u00e9 de porc aux \u00e9chalotes\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/12\/mijote_porc_aux_echalotes.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/12\/mijote_porc_aux_echalotes-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/12\/mijote_porc_aux_echalotes-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/12\/mijote_porc_aux_echalotes.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/mijote-de-porc-aux-echalotes\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de mijot\u00e9 de porc aux \u00e9chalotes<\/h2>\n<span id=\"post-ratings-58\" class=\"post-ratings\" data-nonce=\"935e567670\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_58_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(58, 1, '1 Star');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_58_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(58, 2, '2 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_58_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(58, 3, '3 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_58_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(58, 4, '4 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_58_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(58, 5, '5 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,42 \/ 5. Votes: 12<\/div><\/span><span id=\"post-ratings-58-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2016-01-18\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">600 g de saut\u00e9 de porc<\/li>\n<li itemprop=\"recipeIngredient\">6 \u00e9chalotes<\/li>\n<\/ul><b>1 bouquet garni :<\/b><ul>\n<li itemprop=\"recipeIngredient\">2 brins de thym<\/li>\n<li itemprop=\"recipeIngredient\">1 brin de persil<\/li>\n<li itemprop=\"recipeIngredient\">2 feuilles de laurier<\/li>\n<li itemprop=\"recipeIngredient\">150 ml de bouillon de b\u0153uf<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 caf\u00e9 de farine<\/li>\n<li itemprop=\"recipeIngredient\">4 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Pour commencer,\u00a0enlever la graisse des morceaux de porc.<\/li>\n<li itemprop=\"recipeInstructions\">Saler et poivrer la viande.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les \u00e9chalotes et les \u00e9mincer.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une cocotte, faire chauffer l\u2019huile d\u2019olive.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019huile est chaude, ajouter les morceaux de viande de porc et faire dorer de tous les c\u00f4t\u00e9s. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Dans la m\u00eame huile, faire revenir les \u00e9chalotes quelques minutes jusqu\u2019\u00e0 ce qu\u2019elles soient tendres, mais sans les laisser brunir.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer \u00e0 nouveau la viande dans la cocotte.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer la farine et remuer.<\/li>\n<li itemprop=\"recipeInstructions\">Mouiller avec le bouillon de b\u0153uf.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le bouquet garni.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir et laisser cuire \u00e0 feu doux pendant une heure ou jusqu\u2019\u00e0 ce que la viande de porc soit tendre selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Accompagner ce <b>mijot\u00e9 de porc aux \u00e9chalotes<\/b> avec des <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2012\/07\/tomates-a-la-provencale.html\">tomates \u00e0 la proven\u00e7ale,<\/a> des haricots verts, des l\u00e9gumes \u00e0 la vapeur, <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2011\/12\/pommes-de-terre-roties-au-thym.html\">des pommes de terre r\u00f4ties au thym<\/a>, des <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/02\/frites-parfaites.html\">frites \u00ab maison \u00bb<\/a>\u00a0ou du <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2013\/11\/riz-blanc.html\">riz blanc<\/a>&#8230;<\/li>\n<li>Si\u00a0\u00e0 la fin de la cuisson la sauce est trop liquide, retirer la viande (la r\u00e9server \u00e0 couvert) et faire r\u00e9duire la sauce toute seule quelques minutes.<\/li>\n<li>On peut pr\u00e9parer le mijot\u00e9 de porc \u00e0 l\u2019avance et le faire r\u00e9chauffer au moment de servir. Pour le garder, laisser suffisamment de sauce pour couvrir la viande pour qu\u2019elle ne se s\u00e8che pas.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"mijot\u00e9 de porc aux \u00e9chalotes","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[20,842],"tags":[907,966,90],"class_list":["post-58","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-viande-et-volaille","tag-mijote","tag-echalotes","tag-porc"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de mijot\u00e9 de porc aux \u00e9chalotes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/mijote-de-porc-aux-echalotes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de mijot\u00e9 de porc aux \u00e9chalotes\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/mijote-de-porc-aux-echalotes\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - 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