Travers de porc marinés : les conseils du chef Philippe Laruelle pour les réussir

from Qu'est ce qu'on mange ce soir ? - ICI Lorraine · host Radio France

durée : 00:04:08 - Miel, sauce soja, cassonade et une cuisson douce au four : le chef Philippe Laruelle partage ses conseils pour préparer facilement des travers de porc marinés, croustillants à l’extérieur et juteux à l’intérieur. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

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This episode was published on July 7, 2026.

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