Recipe: Pressed pork tongue, foot and cheek

Preparation 2 days before:

1- Put your pork pieces in a large bowl then add carrots, shallots, thyme, bay leaf, parsley, garlic, dried ceps, salt, add a little pepper mill, finally pour your red wine and vinegar over it, cover and leave to marinate overnight.
The next day:

2- Drain in 3 parts: on one hand the pork pieces, on the other hand the marinade passed through a sieve and finally the remaining vegetables in this sieve.

3- On your stove set up a casserole dish that can go in the oven, pour a little oil and butter (or duck fat) then when it is hot put your marinade vegetables to sweat covered slowly for 10 minutes, during this time turn on your oven to 160°(th5+) add the flour (roux) stir well, then pour in the wine, at boiling point put your pork pieces in it with the feet lying flat, cook for 3 hours.

4- Then carefully remove your pork pieces with a skimmer onto a plate and here comes the little difficulty of this recipe, because you will need to remove all the meat from the feet while hot and peel the tongues and keep the carrot cut in 2.

5- Blend the sauce then making sure you don't feel any bones at the bottom then pass it through a sieve, taste it and set aside.

6- Install in a long terrine (cake mold with Teflon bottom for example) half of the meat from the feet, then the tongues cut lengthwise, the carrots in the center then the pieces of cheek and finally the rest of the meat from the feet, let cool like this when done put in the cold.
The same day:

7- Steam cook your peeled sweet potatoes cut into large pieces then crush the flesh with a fork, add a little butter salt and a small pinch of 4 spices then transfer to a small saucepan.