Bigorre black pork is an exceptional, tender, very tasty meat, with a good fat / lean balance. It is a pure breed Gascon pig, raised in its natural environment in freedom, in the meadows and undergrowth in the Hautes-Pyrénées, a small part of the Gers and the Haute-Garonne. It roams a lot and feeds on what it finds in its environment and especially herbs. He tastes as much as a cow. He also loves chestnuts and acorns that he finds in the fall. This gives good taste to the meat, marbled, with good fat.
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We buy this good fat in the form of a belly, which we finely cut to cover pieces of meat or vegetables. It flavors wonderfully. It is tasted in cold meats and in particular ham, which melts in the mouth and which gives flavor to meats when cooked. We cook the Bigorre black pork tenderloin without fuss, because it is a self-sufficient meat.
The recipe for Bigorre black pork tenderloin
1. We sear this fillet in a pan over medium heat, a pan in which we put neither butter nor oil. It is not worth it, with the fat of the meat that will melt.
2. Of course we put the fat on the bottom of the pan and we sprinkle this meat with this fat as and when.
3. Let it cook for a good ten minutes, before turning it over and leaving it for 5 minutes. The meat must be pink. This is how it is eaten. It's quite surprising for pork, but Bigorre black pork is not really white meat.
4. We reserve the meat when it is cooked.
5. The juice is deglazed with a little red wine, some aromatic herbs, such as thyme, rosemary and bay leaf. Leave to thicken and grill the meat at the last minute.
6. All you have to do is serve with a few vegetables like tomatoes that are well-baked in the oven… delicious… and a few sautéed potatoes.
If you don't want to cook
If you don't want to bother cooking, you have to go to J'go, in Toulouse. The chef cooks a simply grilled filet with a sauté pan. And it is accompanied by green beans in bundles, covered with a thin slice of belly which will melt and season the beans. The J'go makes its own cured meats and in particular its sausage with honey to replace the bad sugars which are generally present in meats. Cured meats to discover also in their Parisian address.
The recipe for black pork fillet from Bigorre from J'go
For two people
Ingredients :
2 black Bigorre pork fillets (PNB) about 180 gr
1 shallot
1 clove of pink lautrec garlic
1 nice handful of fresh green beans
4 thin slices of PNB ventreche
1 small glass of Pacherenc-du-vic-bihl-sec white wine (Domaine la branche affront by Christine, for example)
1. In a sautoir, start the PNB fillet on the fatty part.
2. Brown it on both sides, add a chopped shallot, Garlic with sweat shirt, degrease, deglace with white wine Pacherenc de vic bihl.
3. Add a little PNB broth, cover and let stand for 10 minutes.
4. Cook the Green Beans in salted water (English cooking).
5. Roll the bundles of green beans to the belly of PNB
6. Add button mushrooms stuffed with duxelle and scarmoza.
7. Train.
The recipe for rock octopus with black bacon from Bigorre, by Floriant Rémont (Le Bistrot du Potager)
For six people
Ingredients :
1 octopus, cleaned and frozen
1 onion
1 sprig of thyme
1 sprig of rosemary
10 peppercorns
Zest of 3 oranges
Zest of 3 lemons.
20 cl olive oil
1/2 garlic clove
6 thin slices of bigorre black bacon
1 slice of chillies
For the mashed potatoes
6 Rosevalt potatoes
15 cl olive oil
Salt
For cooking octopus
1. In a saucepan, put the thawed octopus and cover with water.
2. Mince the onion and add it with thyme, pepper, orange and lemon zest.
3. Heat at full heat until boiling, then lower the heat to a simmer and cook for 30 to 40 minutes, skimming occasionally. Plant the tip of your knife to check for doneness, it should sink easily. Take out the octopus, taking care to keep the broth and let it cool in the open air.
4. Extend the cooking of the broth to reduce it and spice it up a bit.
For the mashed potatoes
1. Wash the potatoes and cook them with the skin on in a large pot of water and salt.
2. Once cooked, peel them hot and put them in a bowl and mash with a fork, adding the olive oil until a slightly thicker puree is obtained. Adjust the seasoning according to your taste.
For pilpil
1. Take 10 cl of octopus cooking broth and let it cool down to around 60 ° C, then add the half clove of garlic and with a hand blender mount everything in olive oil until obtaining with a texture akin to mayonnaise.
For finishing and dressing
1. Cut the octopus into beautiful tentacles and grill them in a pan, on a plancha or on the barbecue with a little olive oil and fleur de sel.
2. In a dish, make beautiful dumplings of mashed potatoes and arrange the octopus tentacles harmoniously. Add a slice of bigorre black bacon on the hot octopus?
3. Drizzle with a little olive oil and peppers. Serve with pilpil next to it.
4. Taste, it's ready!