For 4 people
Preparation : 30min
Cooking : 1h30
INGREDIENTS
4 bone-in pork cheeks
200ml of Collioure Rouge Les Abelles
1 onion
500ml of bound veal juice
6 cloves of garlic
1 bouquet garni
500g potatoes
Powder from “Pimento de la voir”
4 cones
1 egg yolk
1 C. mustard
250ml sunflower oil
1 tomato
1⁄2 red pepper
Dough Pikoi pepper
1⁄4 bunch chervil
6 colored mini peppers
Olive oil, salt and pepper
RECIPE
BASE
Brown the meat over high heat in a casserole dish with the previously chopped onion.
Deglaze with Collioure Rouge Les Abelles and reduce. Add the bound veal juice, 4 cloves of garlic and the bouquet garni. Leave to cook for 1 hour over medium heat. Remove the pieces to keep only the sauce. Remove the walnuts (bulged part) from each cheek and reduce the sauce.
PATATAS BRAVAS
Cut the potatoes into large cubes, sprinkle with chili pepper. First fry at 170°C for 5 min, drain and rest.
Then fry for 5 minutes at 190°C to brown the potatoes.
Place in a cone, top with sauce and sprinkle with Pimento de la Vera powder.
BRAVAS SAUCE
Whisk in the mayonnaise. Roast the tomato and pepper in the oven for 10 minutes at 250°C. Peel the tomato and crush it. Peel and blend the pepper. Chop the garlic. Mix in the pikoi pepper paste.
DECORATION
Place chervil sprigs and mini peppers sautéed in olive oil and cut into slices.
FOOD & WINE PAIRING
Collioure Rouge Le Reig
Collioure Rouge Les Hauts du Roumani
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
