Pork Feet And Cheek With Cepe Mushrooms

A delicious delicacy, Pork feet and cheek with cepes mushroom is a unique recipe healthy meals 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 easy appetizers recipe, learn how to make a gourmet meal out of the unwanted parts of pork meat.

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

Preparation Instructions
1. 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.

2. 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.

3. 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.

4. Lightly fry the caps of the mushrooms in some butter and cook with some of the sauce.

5. 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.