Suckling Pork and Stuffed Tomatoes by Michel Hulin, Head Chef at of "La Cabro d'Or"

A dish of suckling pork slowly baked in a casserole dish, stuffed tomatoes with a hint of preserved lemon and Iberian ham, atop baked macaroni with girolles chanterelle mushrooms and a reduction sauce: a real gastronomical poem!
By Michel Hulin

Serves 6

  • A side of suckling pork ribs with 12 small chops
  • 2 cloves of garlic
  • 1 branch of thyme
  • olive oil
  • butter
  1. In a cast-iron casserole dish, heat a dash of olive oil with a knob of butter, the garlic and thyme.
  2. Brown the back suckling pork ribs gently in a frying pan then put them in the oven at 180°C until they have reached 45°C in the middle, then leave to rest on a grill. At the last minute, return them to the oven and cook them until they are 60°C in the middle.
  3. Conserve the cooking juices in the casserole dish and serve in a gravy boat.

For the Stuffed Tomatoes

  • 12 cherry tomatoes
  • 400g diced veal brisket
  • 30g preserved lemon
  • 1 medium onion
  • 500ml of cream
  • 200ml Noilly Prat (or another vermouth)
  • olive oil
  • butter
  1. In a fry pan, heat a dash of olive oil with a knob of butter and brown the veal brisket.
  2. Next add the sliced onion, then deglaze with the Noilly Prat to collect the cooking juices.
  3. Allow the alcohol to evaporate then add the cream, the preserved lemon and allow to cook gently until the cream has reduced to leave a soft and creamy consistency.
  4. Hollow out the tomatoes and fill them with the stuffing.
  5. A few minutes before dressing the plates, reheat the tomatoes in the oven.

Baked Macaroni

  • 1 bunch of spring onions
  • 1 sucrine lettuce heart
  • 200g chanterelle mushrooms
  • 12 plum tomatoes
  • wild salad greens
  • 200g ‘ziti’ macaroni noodles
  • 100g mascarpone
  • Parmesan shavings
  • grated Parmesan
  1. Prepare the different vegetable shavings and refrigerate.
  2. Cook the noodles al dente, and then line them up.
  3. Cut them into rectangles.
  4. Brush with mascarpone and grated Parmesan.
  5. Place them under the grill just prior to garnishing.
  6. Sort and wash the chanterelle mushrooms, fry them quickly in a knob of foaming butter.
  7. Dress the sides on a hot plate, and then carve the pork ribs.
Suckling Pork and Stuffed Tomatoes by Michel Hulin, Head Chef of at
Suckling Pork and Stuffed Tomatoes by Michel Hulin, Head Chef of at "La Cabro d'Or"

A dish full of Provençal flavors.

Photography: José Nicolas
Suckling Pork and Stuffed Tomatoes by Michel Hulin, Head Chef of at
Suckling Pork and Stuffed Tomatoes by Michel Hulin, Head Chef of at "La Cabro d'Or"

Michel Hulin, a meticulous head chef.

Photography: José Nicolas

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