pork with apple and mashed potatoes

Roast pork, buttery mashed potatoes, candied onions, roasted apples with old fashioned mustard sauce

For 4 people


1 kg Gascon pork • 1 lime • 25 g ginger • 2 cloves garlic • ½ onion • ½ lemon branch • 1 liter water • 10 cl soy sauce • 50 g butter (for sauce) • 15 g old mustard

Preheat the oven to 130°C. Remove the plate that will be needed later.

Peel the onion and cut into mirepoix (large pieces intended for long cooking).

Cut the lime in half. Peel the ginger and cut it into 2 cm thick slices. Peel the garlic and crush the cloves with a knife. Squeeze the lemon to reveal the fibers and encourage its infusion. Pour soy sauce.

Arrange all the ingredients in a cast iron pot and add cold water. The pork should be completely submerged, skin side up. If not, add water to the height (This only affects the time the sauce is reduced). The chest floats, some part of the skin will always remain on the surface no matter what.

Close the pot with a lid and cook for 3 hours.

After cooking, remove the breast, skin side down, onto a baking sheet lined with parchment paper. The meat will look in your face and when the temperature of the meat allows it, you can easily remove the small cartilages and small bones under the first layer of meat. Store the meat under cling film at room temperature to prevent it from drying out.

Strain the cooking stock and place in a pot to reduce until the seasoning is to your liking. When it does, add the butter in small pieces while whisking to emulsify the sauce. Finally, add mustard and mix well.

While serving, detail and color your breast pieces in a non-stick pan with a lid.

Be careful, at this stage of cooking the breast will form large bubbles which will cause the fat to splatter and burn you. Be sure to keep the lid on the pan and be careful when turning the pieces of meat. Always paint 3 sides starting from the skin side. Serve.

Mashed potatoes with butter

6 beautiful Agatha potatoes • 15 g coarse salt • 150 ml milk • 150 ml cream • 100 g butter

Wash the potatoes. Peel them and cut them in half lengthwise.

In a large pot, starting with cold salted water, cook the potatoes until they are completely cooked and beginning to crackle.

Meanwhile, heat the milk, cream and butter in a saucepan without boiling.

Drain the potatoes and pass through a masher or masher, add the very hot milk/cream/oil mixture a little at a time, mixing with a spatula until desired texture is achieved. Adjust seasoning and keep at room temperature.

pickled onions

4 onions • Fine salt • 40 g butter • 2.5 ml olive oil

Peel and finely chop the onions. Heat the olive oil in a pan and add half of the butter. Add the whole chopped onion and a good pinch of salt. Stir to distribute the heat on the bottom of the pan and add the second half of the butter so that it melts little by little. Cover the pan with a lid and cook on low heat until soft and beginning to caramelize slightly. Adjust seasoning and set aside at room temperature.

Roasted apple

1 Fuji apple • ½ hot pepper • ¼ lemon • 7.5 g butter

Peel the apple and keep it in lemon water. Cut into quarters and remove the core.

Put the butter, pepper and then the apple slices in a hot pan. Fry them over the meat until golden brown.

Pickled baby onions

25g onion • 125g sherry vinegar • 75g sugar • 125g orange juice • Bay leaf • 6 spring onions

Peel and chop the onions. Sweat them in a small pot and clean with vinegar and then orange juice. Add sugar, bay leaf and leave to brew for about fifteen minutes.

At the same time, peel the baby onions and cut them in half lengthwise. Arrange them in a glass jar like a jam jar.

After the pickles are brewed, filter them over the onions and cool them at room temperature for 1 hour, and then in the refrigerator for 2 hours.

Benoît Jaffré, “The Vegetable Garden”, CFA in Gastronomy, Marcy-l’Etoile

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