Yannick Alléno & Michel Chapoutier

SERVES 4 PEOPLE

SUCKLING PIG

2 saddles of suckling pig, 4 suckling pig chops, 2 cl groundnut oil, 4 slices smoked bacon

CHARCUTIÈRE SAUCE

4 spring onions, 8 g butter, 2 cl dry white wine, 4 gherkins, 10 g wholegrain mustard, 7 g mustard seeds

FINIAL STEPS AND PRESENTATION

3 cl olive oil, 4 mustard leaves

SUCKLING PIG

Cook the saddles of pig sous-vide (under vacuum) in a steam oven for 2 hours at 56 °C. Cool immediately in iced water. French-trim the pork chops scraping the bone clean to the eye of the meat. Make a pork stock with the trimmings. Place the smoked bacon slices on greaseproof paper between two baking trays and cook them in the oven at 180 °C for 10 minutes until crisp.

CHARCUTIÈRE SAUCE

Peel the spring onions and, using a mandoline cutter, cut them into 2 mm-thick slices. Sauté in butter, deglaze with white wine and reduce by a third. Add 5 cl pork stock, finely diced gherkins, wholegrain mustard and mustard seeds. Set aside.

FINAL STEPS AND PRESENTATION

Reheat the fillets of pork in a preheated bain-marie at 56 °C. Take them out of the vacuum pack and trim off the rind. Put the rind between 2 baking sheets and dry out in the oven for 10 minutes at 220 °C until crisp. Using a vegetable peeler, remove a few shavings which will be served later with the saddle. Heat a drizzle of olive oil in a non-stick frying pan, and brown the fat side of the pork. Drain on an oven tray fitted with a stainless steel grill, glaze the surface with sauce charcutière at the mouth of the oven. Cut each piece into 5 uniform 3 mm thick slices. Arrange the onion rings, the diced gherkins and a few dobs of wholegrain mustard in a circle on the grilled pork chops. Place 1 pork chop on the left side of each plate, the pork fillet slice topped with a mustard leaf in the middle, and sprinkle over a few chips of dried rind. Pour the remaining sauce charcutière around the fillet.