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WEEK 35

Glazed suckling pig with a wild mushroom and champagne stew 

For 4 servings | Preparation: 12 hours - Cooking time: 7 hours 15 minutes 

 

Ingredients

Additional kitchen equipment

Ingredients

For the marinade 
100g honey 
1dl champagne demi-sec 
2 pods cardamom 
1 teaspoon aniseed 
1 teaspoon coriander seeds 
20g fresh ginger (piece) 
1 tablespoon ketchup (20g) 
1 tablespoon mustard (20g) 

800g pork loin (brined) 

For the wild mushrooms 
150g chanterelles 
150g hedgehog mushrooms 
100g black chanterelles 
200g shallots 
1 tablespoon clarified butter 
1 tablespoon fresh butter 
a good glug of champagne 
salt & pepper 
a few sage leaves and some flat-leaf parsley 

500g baby spinach 
1dl cream 
salt & pepper 

Additional kitchen equipment

mortar 
grater 
mushroom brush 
fireproof dish 
strainer 
sieve 
blender 
grill 

STEP ONE

Rinse the pork loin a couple of times in water in order to remove some of the brine. 

STEP TWO

Prepare the marinade. Combine the honey with the champagne, the mustard and the ketchup in a bowl. Remove the cardamom seeds from their pods and grind these in a mortar together with the aniseed and the coriander seeds. 

STEP THREE

Peel the piece of ginger* and grate it. Then stir the spices and the ginger into the champagne marinade. 

*Tip: It is very easy to peel fresh ginger when you use a tea spoon with a sharp edge. Take hold of the spoon with your thumb in the bowl of the spoon and scrape the edge of the spoon against the ginger to peel off the skin.

STEP FOUR

Rinse the meat for a last time and pat it dry. Put the meat in the marinade and leave to marinate in the fridge for at least 12 hours. Transfer the marinated meat onto a fireproof dish and roast it in the oven at 65C for 7 hours. 

STEP FIVE

Set a few baby spinach leaves aside to use as part of the garnish. Rinse the rest of the spinach and cook it in boiling water for about 10 seconds. Drain the cooked spinach and immediately cool in ice water. Drain the cooled spinach in a strainer and push out as much of the cooking liquid as possible. Add the spinach to a blender, cook the cream and pour in the blender as well. Mix these ingredients and season with salt and pepper. Reheat the spinach just before serving. 

STEP SIX

Brush all the wild mushrooms and cut off any hard or dry bits of the stems. Melt the clarified butter in a pan and lightly fry the wild mushrooms. Strain and leave the mushrooms on the sieve. Melt the fresh butter and fry the mushrooms a second time, this time in the foaming butter. 

STEP SEVEN

Peel the shallots, slice into rings and combine them with the mush-rooms. Pour the champagne on the preparation and leave to simmer until all the liquid has gone. Season with salt and pepper. 

STEP EIGHT

Transfer the marinade into a saucepan, put on the heat and leave to reduce until it has a syrupy appearance. Spoon the reduced marinade over the suckling pig. 

STEP NINE

Briefly put the pork under the grill and allow the reduced marinade to glaze. Portion the meat and divide between the plates. Put a spoonful of spinach on the plates and make a smear with the back of the spoon. 

STEP TEN

Divide the wild mushrooms between the plates and finish with the remaining baby spinach leaves, the flat-leaf parsley and the sage.