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
- Mix panko with coriander seeds and verbena pepper.
- Cut cherries in brunoise
- Mix panko, egg and flour to make English-style breadcrumbs
- Cook ribs Milanese style
- Carve the ribs and cover with the cherry brunoise
- Garnish with tarragon shoots and diced lime supreme
- Sauté the arroche in hazelnut butter
- Serve with pig jus
Further information
- Substance,18 rue Chaillot, Paris 16
- 16/20, 3 toques
- Read Gault&Millau's review of Substance
