1 In a casserole dish suitable for the oven, melt your duck fat then brown your 12 pieces of pork in it, salt and pepper.
2 Then add your garnish of onions, carrots, garlic, thyme, bay leaf and dried porcini mushrooms, sweat gently covered for 15 minutes.
3 Preheat your oven to 160°C (320°F) (gas mark 5+)
4 Then "sing" with your flour, then pour in your wine, salt and pepper, then bring to a boil, cover and place your casserole in the middle of the oven for 1 hour 20 minutes.
5 On a shallow dish, strain your meat pieces then blend your sauce thoroughly and pass it through a fine sieve.
6 Put your sauce back in a saucepan and place your meat pieces in it.
7 For plating, heat your pasta shells then add the foie gras mousse into it.
On the plate
3 pieces of black pork well coated with your sauce and topped with a little crushed walnuts and on the other side your pasta shells and the chanterelles placed in the center.
*For black pork, the one known as Bigorre is excellent
Enjoyed with an excellent Clos Triguedina from Baldès
www.jlbaldes.com
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