Recipe Pig's creeper

1. The day before, degrease and adorn the cheeks, put them in a terrine, cover with the wine.
2. Coarsely cut the carrot, celery and 1/2 onion. Prick the remaining half with cloves.
3. Sneam the garlic cloves in a shirt. Gather the vegetables with the pork and the wine, add the spices and the bouquet garni. Leave to marinate 24 hours in the fridge.
4. The same day, in a casserole dish brown the drained, dried (absorbent paper) and seasoned pig's cheeks in olive oil, rid the latter in a dish and then brown the drained aromatic garnish as well as spices.
5. Add the tomato puree and the flour over low heat to cook for 2 min, add the meat, increase the heat then add the marinade wine. Bring to a boil, salt, add the bouquet garni, cover and cook over very low heat for about 2 hours.
6. At the end of cooking, remove the pieces of meat and reserve them, pass the Chinese sauce and reduce it by 3/4.
7. Meanwhile, sauté the bacon then drain them and have the onions color in the fats of the bacon.
8. Then divide the pieces of meat as well as the bacon and the onions in the jar.
9. Pour the sauce obtained up to 2 cm from the edge, close and immediately proceed to the heat treatment for 1:30 to 100 ° C.

Unpublished recipe of chef Pierre Petit for Le Parfait.

Pierre Petit, restaurant Les Affranchis
5, rue Henri Monnier, Paris 9th
Closed Sunday and Monday
M °: St Georges
Such. 01.45.26.26.30
Site: www.restarantlesaffranchis.fr