A delicious delicacy, Pork feet and cheek with cepes mushroom is a unique recipe that will titillate your taste buds. The feet and cheeks of the pork are tasty and crunchy parts that are often overlooked by most households. They are considered carcasses that end up in the waste bin or are used only to make stock. In this recipe, learn how to make a gourmet healthy dinner meal out of the unwanted parts of pork meat.
When deboned and ground, pork feet and cheeks take on a flavor that is distinctive from the white parts of the meat. They have so much texture and packed with intense flavor that is too good to be ignored. The pork in this recipe is stuffed with veal cooked with egg and cream. The pork is then rolled with the stuffing inside and poached in a bouillon. The dish is further seasoned with an aromatic sauce made of cepes mushrooms, veal drippings, and some herbs and spices and served together with lightly buttered cepes mushroom caps. The result beautiful and elegant healthy recipes dishes best paired with a bottle of Mordon wine.
Ingredients: 2.21 lbs. pork cheek, 2.21 lbs. cooked pork feet, 2.21 lbs. cepe mushrooms (select only large mushrooms with a head-diameter of at least 2 inches), 2 tablespoons butter, 1.4 oz carrots, 1.4 oz. turnip, 1 oz. celery, 0.35 oz. leek, pepper
For the marinade: 2.8 oz. garlic, thyme, 1 rosemary branch, 5/8 teaspoon Guérande sea salt, 6 tablespoons raisin core oil, 3 soup spoons olive oil from Nyons
Sauté veal in butter and lightly sweated chopped onions. In a blender, crack the eggs and add fresh cream. Add chopped onions and veal. Mix the ingredients to get a very fine stuffing. Debone the pork. Spread and open it wide. Place the stuffing inside the pork. With a thin film, wrap the pork and roll it extremely tight. Poach in a bouillon. Slice into four pieces. Separate the caps from the stems of the cepes. Fry the mushroom stems in some shallots and oil and add the pork bones. Add thyme and bay leaf. Pour red wine to deglaze. Add veal juice. Cook until reduced. Pass through a sieve to get sauce. Lightly fry the caps of the mushrooms in some butter and cook with some of the sauce. Place the poached pork pieces on a serving plate. Top with the mushroom caps. Pour some sauce on top and drizzle some parsley oil on the sides to finish.
You will need pork bones in this recipe so don’t leave the bones at your butcher’s. It will be used to make a rich and flavorful sauce. With the addition of veal drippings, the sauce takes on a whole new dimension of complexity. The thyme and bay leaf balances out the flavors of the meat while the mushrooms give it an earthy and heartwarming element. To make the stuffing, you need a hundred and fifty grams of veal, fifty grams of fresh cream, and one egg.