Flavors of FrancePreparation time: 15 minutes
Cooking time: 1 1/2 hours

 An original recipe from Gérard Besson, Restaurant Gérard Besson, Paris

 

Preparation

1. season the pork rack with salt, pepper, olive oil, 4 cloves of garlic and thyme;
2. place the pork in a heavy Dutch oven or cocotte and cook in a 160° C (325° F) oven for 1 hour 15 minutes, basting it regularly;
3. meanwhile, wash and clean the mushrooms; sauté them separately; season with salt; first the shiitakes, then the St. Georges mushrooms, then the chanterelles.
4. finish the cooking with the chopped shallot sautéed in butter;
5. combine the St. Georges mushrooms and shiitakes; keep the chanterelles separate; keep hot;
6. in a heavy saucepan, sauté the potatoes in a little oil with an unpeeled clove of garlic; season with salt and pepper; it's simple if you watch them carefully - they should be golden but not dried out;
7. remove the stems from the sorrel and wash the leaves; cook quickly in butter in a sauté pan until the sorrel's water has evaporated; salt lightly, add the cream and cook for about 5 minutes;
8. return the pork to a hot oven for 10 minutes;

Presentation

1. slice the pork fairly thickly (2 cm / 3/4") so that its flavor comes through;
2. surround the meat with the chanterelles and the mixture of shiitakes and St. Georges mushrooms;
3. add the potatoes and sorrel cream. Give a grinding of fresh pepper just before serving.

 

 

This dish can be served with either a red or white wine. For a red, choose a perfumed and full-bodied Minervois such as Château Villerambert 95 made from Syrah, Grenache and Carignan grapes. An aromatic white such as St. Joseph 96 from Pierre Gonon (80%Marsane, 20% Roussane) will pair well with the three mushrooms and would balance the sour note of the sorrel.