PIG'S HEAD COOKED WITH VANILLA AND CLOVES, TRUFFLE AND MAPLE SYRUP AGED IN OAK BARRELS

Recipe signed by Chef Stéphane Modat (Best Chef in Quebec 2019, chef of Le Clan restaurant in Quebec City), inspired by the aromatic profile of junmai Blend 001 sake - 2018 Tanaka 1789 X Chartier, Miyagi, Japan.

(Photo: Frédéric Laroche).

INGREDIENTS

• 1 whole pig's head
• 12 cloves
• 1 vanilla bean, scraped
• 1 yellow onion
• 2 carrots, peeled
• 1 celery stalk
• 10 cloves of garlic
• 1 bay leaf
• 1 sprig of thyme
• 1 tbsp. coarse sea salt
• Pepper in grain form
• 1 fresh truffle of about 50gr
• 100ml oak-aged maple syrup or 100ml maple syrup
• 1 pinch of ground cinnamon

STEP BY STEP

1. Bone the pig's head raw, separating it in two to have two similar pieces
2. Cut off the ears and put them inside the boneless head
3. Pepper the inside and tie as you would a roast.
4. Place the head roasts in a Creuset-type pan, add the aromatic garnish, then add water to half the height of the roasts, cover and place in the oven for 3 hours at 130C
5. At the end of the time, check the cooking, then remove them from the juice and wrap them in plastic wrap before putting them in the fridge for a good 12 hours.
6. When preparing the plate, cut a slice, add grated truffle and drizzle with maple syrup
7. Finish with a few grains of salt, why not smoked