Pork feet and cheek with cepe mushrooms
Pork is one of the most popular meats to hit the grill or smoker. From chops to whole hogs, pork is definitely something that benefits from smoke and flame. These recipes represent the most popular pork recipes in different parts of the world. This slow roasted pork feet and cheek with cepe mushrooms is probably one of the best pork roasts you'll ever eat. The secret is in the slow roasting. Remember to put a drip pan under the roast so you can catch the juices. If you keep some water in that pan so it doesn't dry out you can baste the leg as it cooks.
Published on: Mar 4, 2016
Transcripts - Pork feet and cheek with cepe mushrooms
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
Prepare the marinade by mixing garlic, thyme, rosemary, salt, and the two oils. Set aside. Cut
the raw cheeks into pieces about 2 to 2 1/2 inches each. Bone the pork feet, opening them at
their length, damaging them as little as possible, in order to stuff them later on. Place the
feet and cheeks in the marinade. Season with salt and pepper. Marinade for at least two
hours in the refrigerator. Prepare the cepe mushrooms by cleaning them and cutting off and
reserving their feet. Store the mushroom heads. Prepare the sauce. Sauté the cepe
mushroom feet in a pan with butter, carrots, turnip, celery, and the leek cut into pieces. Add
two glasses of water. Set aside. Remove the marinade from the refrigerator and strain the
pork feet and cheeks. Fill the pork feet with the cheek fillets. Add the aromatic garnish from
the marinade. Close the pork feet with string, place them in the pan with the cepe
mushrooms and the vegetables, and let them cook for about 10 minutes on medium heat.
When half-cooked, add the cepe mushroom heads. Strain the stuffed feet and the cepe
mushroom heads. Strain the gravy in cheesecloth or a fine sieve. Reduce the gravy for 2 to 3
minutes. Place the stuffed feet on a serving dish. Put one cepe mushroom head on each foot
and pour gravy over it.
Pork feet and cheeck with cepe mushroom