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Pig, cherry, tarragon and arrowroot
© m3UlIg20304

Pig, cherry, tarragon and arrowroot

This pig-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.

Ingredients for Matthias Marc's pig, cherry, tarragon and arrowroot dish

  • 1 pig rib
  • 20 g vervain pepper
  • 200 g panko
  • 20 g mixed coriander seeds
  • 20 g sesame seeds
  • 100 g cherries
  • 100 g arrowroot
  • 10 g tarragon
  • 20 g lime supreme
  • 100 g pig juice
  • 50 g flour
  • 1 egg

Steps for Matthias Marc's pig, cherry, tarragon and arroche

  1. Mix panko with coriander seeds and verbena pepper.
  2. Cut cherries in brunoise
  3. Mix panko, egg and flour to make English-style breadcrumbs
  4. Cook ribs Milanese style
  5. Carve the ribs and cover with the cherry brunoise
  6. Garnish with tarragon shoots and diced lime supreme
  7. Sauté the arroche in hazelnut butter
  8. Serve with pig jus

Further information

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