Laurent Mariotte makes director Olivier Marchal and actor Gérard Lanvin discover the blanquette of pork cheeks with cider and ginger, a recipe from Hélène Tubach, chef at Les 2 Bécasses restaurant in Cerdon-du-Loiret (Loiret).
Ingredients (for 4-6 people)
- About 1 kilogram of pork cheeks
- 1 liter of cider
- Bouquet garni
- Carrots and onion for cooking broth
- 70 grams of flour
- 70 grams of butter
- Ginger powder
- 1 egg yolk
Recipe
Prepare a cooking broth and add a liter of cider and powdered ginger.
Cook the pork cheeks directly in a Dutch oven in a 180 ° oven for about two hours.
After one hour of cooking, prepare the roux, take about a liter of broth and filter it to make the roux which will be made like a classic roux with an egg yolk in the end. Adjust the seasoning of this coating sauce with a little powdered ginger, salt and pepper.
Coat the crystallized pork cheeks and serve with seasonal vegetables (here new turnips, cooked yellow beets and white radishes).