Pork crown with parsley crumble, endives and mushroom sauce
- Porn crown, ± 800 g (3 bones)
- salt and black pepper
- olive oil
- 1 onion
- 1 carrot
- 1 sprig of thyme
- 1 bay leaf
- 2 garlic cloves
- white wine
- hot mustard (preferably Tierenteyn)
- 3 large red onions
- 150 ml red wine
- white wine vinegar (preferably the Cabernet Sauvignon vinegar)
- 12 endives
- 250 g mushrooms
- 250 ml brown stock (or the juice obtained from cooking the pork crown)
- 150 ml cream
Season the pork crown with salt and pepper and cut the fat. Brief sauté all sides in butter and a dash of olive oil. Put the onion, carrot, thyme, bay leaf and garlic in a baking dish and put in the oven for 10 minutes at 300°F. Then, add the crown to that same dish, put it in the preheated 300°F oven and cook for about 55 minutes. While cooking, regularly drizzle the crown with the cooking juices. Let the meat sit after cooking. Deglaze the dish with a hint of white wine and the brown stock. Let simmer for a moment and thicken the sauce with a knob of butter. This is the base for the mushroom sauce. Spread a coat of mustard and a parsley crust (see recipe below) on the pork crown.
Cut 3 large minced red onions, cook them in butter with a chopped clove of garlic, until translucent. Add red wine and a bay leaf and let slowly simmer until the liquid has entirely evaporated. Season with salt, pepper and add white wine vinegar. Brown 12 endives on all sides in brown butter and season with salt, pepper and nutmeg. Add 3 tablespoons of water and cover the saucepan with waxed paper (parchment paper). Put the endives in the oven at 350°F and cook them until serving time in the brown butter.
Cut the mushrooms into small pieces and sauté them in a knob of melted butter. Deglaze the pan with a hint of cognac and let simmer, then add the brown stock or the cooking juices from the pork crown, which you’ll let reduce by half. Finally, add the cream until the sauce’s desired consistency is attained. Season with salt, pepper and add a few drops of lemon juice.