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Serves 4
Ingredients
1 rack of milk-fed pig,
1 shoulder,
1 ear and 1 trotter.
If you're not very skilled with a knife, ask the charcutier
to separate the rack from the shoulder and to trim the meat,
keeping the trimmings for you.
500 g small "grenaille" potatoes (Belle de Fontenay)
(1lb 2 oz).
4 cabbage leaves.
5 tarragon leaves.
5 sprigs rosemary.
5 sprigs parsley.
3 sprigs salad burnett.
10 sprigs chives.
1 carrot.
1 leek.
1 onion.
1 garlic clove.
Oil.
15 ml elderflower vinegar.
1/2 cinnamon stick.
1/2 bunch chervil.
Court-bouillon: 1 clove, 1 sprig rosemary,
5 peppercorns, 3 litres water (3 quarts), coarse salt, bay
leaf, parsley stems.
Fairly time-consuming, but not difficult.
Basic preparation
Well in advance:
peel the carrot and onion, wash the leek. Slice coarsely. Add to the court-bouillon ingredients. Heat the court-bouillon.
Poach the ear and the trotter for 1 1/2 hours, adding the deboned and seasoned shoulder for 1 hour and the rack for 20 minutes, letting the water bubble gently. Remove the meat and let it cool. Cut the ear and trotter into small pieces, deboning them well. Season well and set aside in a terrine. Set aside the bouillon.
1 hour before serving
to make a pork jus, lightly brown the trimmings in a little oil. Transfer to the oven, basting often. Add the garlic, maple syrup, cinnamon, rosemary and elderflower vinegar. Let the mixture reduce, half-cover with water and return to the oven for about 1 hour. Baste often. Strain through a fine strainer, pressing well to extract the jus, and set aside. Meanwhile, wash the small potatoes and the 4 cabbage leaves. With a knife, chop the parsley, tarragon and chervil. Chop the chives, separate the leaves of the salad burnett. Cook the cabbage leaves in boiling salted water, refresh them in cold water and let them dry.
Wrap a spoonful of the mix of head and trotter with the chopped herbs in each cabbage leaf.
Seson the rack, brown it with a little oil in a saute pan that can go in the oven, then put it in the oven (250/300 °C, th 9/10) surrounded by small potatoes which you have also salted. Near the end of the cooking time (after 10 minutes), add the pork jus and baste often.
Last minute
Heat the grill.
Warm the cabbage packets in a steamer. Remove the rack and the potatoes from the pan, strain the jus through a fine strainer and heat it in a saucepan. Warm four rounds of shoulder in a little of their cooking liquid. Place the rack on a stainless steel tray and put it under the grill, keeping an eye on it. The skin should puff and become crisp. Carve the rack.
To serve, place on each plate two thick chops, a slice of shoulder and the little packet of cabbage, with the potatoes in the middle, and coat with the syrupy jus, slightly sweet and sour with a delicious, unusual flavour.
Check the seasoning. Sprinkle with rosemary flowers.
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© Olivier Roellinger - Maisons de Bricourt.
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