Suckling Pork Chops and Feet with Porcini Mushroom Polenta and Sage Sauce
- 1 leg of suckling pig
- 1 rack of suckling pig
- 4 suckling pig’s feet
- 4 sprigs sage
- 1 pounds pork caul
- 1/2 cup lemon juice (10 cl)
- Polenta and Porcini Mushroom Sauce
- olive oil
- grapeseed oil
- 8 3/4 ounces veal sweetbreads (250 g)
- 3/4 ounce dried morel mushrooms (20 g)
- 5 1/4 ounces small, fresh morel mushrooms, (1/2 or 3/4 inches) (150 g)
- 2 3/4 tablespoons veal juice (4 cl)
- 2 ounces butter (60 g)
Step 1: Stuffing
Peel the veal sweetbreads, break them, and divide them up into small noisettes.
Soak the dried morels in lukewarm water, clean, and finely chop.
Slice the stems of the fresh morels, clean the caps.
Brown the veal sweetbreads in a sauté pan, add the fresh and dried morels, then stew. Add in the veal juice and the butter, and thicken the stuffing. Season with freshly ground pepper. Cool quickly on ice.
Step 2: Pig's Feet
Singe the pig’s feet to burn off any small bits of hair. Bone completely, leaving only the hoof. Remove the nerves and the outer skin.
Cook in a sous-vide bag (seal 6, pressure 2.8), plunging it into 185°F (85°C) water and cooking at a constant temperature for 18 hours.
Empty the bags while still hot, let cool at a moderate temperature, and cut the feet in half lengthwise.
Place a spoonful of stuffing onto each of the 4 half-feet. Cover each of the halves with another half-foot, and roll in the caul.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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