Poitrine braise aux herbes de provence

I usually make this dish with veal legs but I made with pork belly this time.  This is light stew with fond de veau with herbes de provencal, onions and small amount of vinegar.  I also made galettes of broccoli with it.  Pork was good but it was not as good as I make with veal.  I also made a side vegetables as broccoli galette.

「豚バラ肉のプロヴァンスハーブ煮込み」この料理は、私は普通子牛のもも肉で作るが、今回豚で作ってみた。フォンドヴォー、玉ねぎ、ハーブ、少量のワインヴィネガーで柔らかくなるまで煮込む。良かったが、子牛の方が美味しい。豚バラは 脂身が多いので甘辛味の方が合うようだ。付け合せはブロッコリーのガレット。