Cheeky pork, chanterelles and smoked eel..

Season 4 pig's cheeks with salt and pepper. Then brown them in a couple of minutes on both sides in butter.

Roughly hack 1/2 onion, 1/2 shallot, 1/2 celery stick, 1/2 leek and 1 carrot and add to the meat with a laurel leaf and a sprig of rosemary.

Deglaze with 125 ml white wine and add 1tbsp beef broth paste, bring to the boil for a minute and then simmer softly for 2 hours.

In the meantime hack 50g chanterelles, 1/2 clove of garlic, 1/2 shallot and cut 1/2 filet of smoked eel into small cubes. Season with salt and pepper and softly broil in butter for a few minutes.

Cut the green of 2 spring onions into rings and stir into the mushroom mix.

Then brown the white parts in butter.

After 2 hours take the cheeks out of the pan and use a sieve to remove and discard the veggies. Add 1 tbsp soy sauce and 1/2 tbsp balsamic cream to the stock and reduce a bit.

Use a serving ring to put the mushroom/eel/spring onion mix onto the plates.Then the cheeks.

Finish with a few slices of smoked eel, some enoki and himeji mushrooms, some foie gras and a fried spring onion. Finally some toasted sesame seeds, cress and a couple of spoonfuls of the sauce.

(Here a video of Piet Huijsentruijt making his recipe)

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