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Cooking Recipe Video : PorK Cooking Recipes - Pork feet and cheek with cepe mushrooms

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Restaurant: Le Mas de Peint

Chef: Lucille et Jacques Bon

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.8/ 5 - 9 votes - 91,924 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
25
Cooking recipe Search Tags:
 Pork feet and cheek with cepe mushrooms Pork feet feet and and cheek
Recommended wine with the dish:
Morgon
Difficulty level:
Average
Cooking recipe viewed:
91,924
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
  • Pepper
Marinade:
  • 2.8 oz. garlic
  • Thyme
  • 1 rosemary branch
  • 6 tbsp. raisin core oil
  • 3 soup spoons olive oil from Nyons
  • 3 g Guérande salt
How your dish looks like, following the step by step guide of the cooking recipe video
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 porc feet and cheeks.
  7. Fill the porc feet with the cheek fillets. Add the aromatic garnish from the marinade.
  8. Close the porc 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.
Restaurant
Name:
Le Mas de Peint
Phone:
+33 4 90 97 20 62
Website:
www.masdepeint.com
Address:
Le Sambuc
City:
Arles Camargue
Country:
Fr
Overview:
"Lucille and Jacques Bon have opened the doors of their domestic house at the heart of the wild and secret Camargue region and invite you to their 1250-acre paradise. The elegant 17th century mansion is a subtle compromise between a convivial guest house and a charming hotel. Evidently, Lucille and Jacques Bon have a strong passion for the Camargue, its traditions, cuisine and art de vivre. "The most important for us was to maintain a familial, comfortable and warm-hearted atmosphere, exalting the Camargue style" say the Bons. And yes, especially the maitresses gift for decoration is a real success!"
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