{"id":92,"date":"2012-03-07T16:43:19","date_gmt":"2012-03-07T21:43:19","guid":{"rendered":"http:\/\/pierrejean.com\/?p=92"},"modified":"2020-03-14T14:23:04","modified_gmt":"2020-03-14T18:23:04","slug":"filet-de-porc","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/filet-de-porc\/","title":{"rendered":"Filet de porc et bokcho\u00efs"},"content":{"rendered":"

N’allez pas croire que je ne fais que les repas de f\u00eate\u00a0!\u00a0Je fais aussi la cuisine de tous les jours, midi et soir.<\/p>\n

Donc un classique: filet de porc avec riz blanc et bokcho\u00efs, des mini-choux chinois. Vous connaissez les pois sauteurs et bien ceux-l\u00e0 sont les choux danseurs\u00a0! Eh bien oui ce sont les choux du drapeau rouge ou de la place rouge, les choux du Bolcho\u00cf\u00a0!<\/p>\n

Le moins de graisse possible. Le riz est blanc mais cuit \u00e0 la vapeur. Et pas de sel ou le minimum, sauf pour celle d’entre nous qui utilise une sali\u00e8re mal rebouch\u00e9e. Je ne cite pas de nom, mais je me comprends.<\/p>\n

\u00c0 table!<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

N’allez pas croire que je ne fais que les repas de f\u00eate\u00a0!\u00a0Je fais aussi la cuisine de tous les jours, midi et soir. Donc un classique: filet de porc avec riz blanc et bokcho\u00efs, des mini-choux chinois. Vous connaissez les pois sauteurs et bien ceux-l\u00e0 …<\/a><\/p>\n","protected":false},"author":1,"featured_media":94,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[170,13,11],"tags":[21,16],"class_list":["post-92","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","category-legume","category-viande","tag-bokchoi","tag-porc"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2012\/03\/IMG_0727.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-1u","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/92","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=92"}],"version-history":[{"count":9,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/92\/revisions"}],"predecessor-version":[{"id":354,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/92\/revisions\/354"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/94"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=92"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=92"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=92"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}