This slow roasted pork feet and cheek with cepe mushrooms is in all probability one of the best pork roasts you’ll ever eat. The feet and cheeks of the pork are flavorful and crisp parts that are often missed by most homes. They are considered carcasses that wind up in the garbage or are utilized simply to produce stock. In this recipe, learn how to make a gourmet meal out of the undesirable parts of pork meat.
When deboned and ground, pork feet and cheeks assume a savor that is peculiar from the white parts of the meat. They have a lot of texture and bundled with extreme flavor that is too good to be dismissed.
You will need pork bones in this recipe so don’t forget the bones at your butcher’s. It will be spent to make a scrumptious and flavorful sauce. With the addition of veal drippings, the sauce takes on a whole new dimension of complexity.
Cooking Recipe Preparation time
· Preparation: 25 minutes
· 2 hours for the marinade
Cooking Recipe Ingredients
· 2.21 lbs. pork cheeks (let the butcher clean them)
· 2.21 lbs. cooked pork feet
· 2.21 lbs. cepe mushrooms (very important: choose only large mushrooms, that is: with a head-diameter of at least 5 cm)
· 1.4 oz. carrots
· 1.4 oz. turnip
· 1 oz. celery
· 0.35 oz. leek
· 1 oz. butter
· 2.8 oz. garlic
· 1 rosemary branch
· 6 tbsp. raisin core oil
· 3 soup spoons olive oil from Nyons
· 3 g Guérande salt
Cooking recipe preparation instructions
1. Prepare the marinade. Mix garlic, thyme, rosemary, salt and the two oils. Store it aside. Mince the cheeks, raw, in small fillets of 2-2.4 inches each.
2. Bone the pork feet, opening them at their length, damaging them as little as possible, in order to stuff them later on.
3. Put the feet and cheeks into the marinade. Salt and pepper. Put the whole for at least two hours in the cold.
4. Prepare the cepe mushrooms by cleaning them and cutting off their feet. Store the mushroom heads.
5. Prepare the sauce. Sauté the cepe mushroom feet in a pan with butter, carrots, turnip, celery, and the leek cut in pieces. Deice it on full flame with two glasses of water. Then, store it aside.
6. Take the marinade out of the cold, strain the pork feet and cheeks.
7. Fill the pork feet with the cheek fillets. Add the aromatic garnish from the marinade.
8. Close the pork feet with a string, put them in the pan with the cepe mushrooms and the vegetables, and let them cook for about 10 minutes on middle flame. When it is half-cooked, add the cepe mushroom heads.
9. Strain the stuffed feet and the cepe mushroom heads and pour this gravy into a Chinese tin-plate and reduce it again for 2-3 minutes.
10. Place the stuffed feet on a serving dish. Put one cepe mushroom head on each foot and pour gravy over it.
Pork is one of the most favorite meats to make the grill or smoker. From chops to whole hogs, pork is decidedly something that benefits from smoke and flame. The secret is in the slow roasting. Remember to set a drip pan under the roast so you can capture the juices. If you keep some water in that pan then it won’t dry out and you can baste the leg as it cooks.