Fresh rosemary, pork filet mignon and baby favas.

Creaminess and sweetness.

The meat of this retro Summer stew is of an extreme tenderness. Slow infusion of flavors and gentle cooking are the secrets.

White meat (big cubes of pork filet), milk and Awaji Island’s mellow onion, that could even be boring if green rosemary didn’t take the lead. I threw in a few mini favas (broad beans, well not broad here). Two more items as I had started with the rosemary :

A few more févettes in olive oil for an aperitif snack.

On bread, again.

Cochon de lait en gelée – Milk pig stuck in ice ?

I know my translation sounds silly. A cochon de lait is a milk drinking pig. A baby pig. A piglet. In Lorraine, it’s very popular food. Especially this Summer dish with a boiled piglet, stuck in wine flavored jelly.

Normally the whole piglet is used, and you eat the meat and the soft skin. I can’t get that here. So I used a pre-boiled pig foot and tender filet meat. Not the same… but that’s good too.

I really like eating it on a hot day. The cold ingredients and the jelly are extremely refreshing.

Cabbage, apples, marron, pork…

Let’s eat it, the Alsatian cabbage.

In company of pork filet slowly cooked in butter with a little cinnamon, nutmeg, salt, with caramelised apples (after adding apple vinegar, cream and a little sugar in the pan).

Cabbage, and…

…apples, and …

filet mignon de porc à la moutarde au miel et pain d’épices.
Don’t worry, that just means the mustard on the pork is flavored with honey and ginger bread. Most people in the world seem to know the city of Dijon for its mustard, but its other specialty is ginger bread.
It’s a good flavored mustard, ideal for this season. I think you can recreate it by adding honey and powdered ginger bread to traditional mustard.

Making Alsatian apple cabbage

Cal 589 F15.0g C82.0g P31.3g