Black pig flank and apple sauce

When I visited Yves Bruneau butcher’s shop earlier this week, I bought Pierre Oteiza’s label of black pig. Pierre Oteiza is a champion charcutier from the ‘Vallée des Aldudes’ in France’s Pays Basque. He breeds exceptional meat, one of my favourite being the black pig. Roaming free in the green Basque pastures and forests, they are fed acorns and chestnuts. The meat is pure delicacy, with an incredible nutty taste, incomparable to anything I have ever tasted before. I cook the meat on a griddle, as I want it slightly crispy and golden. Serve with apple sauce. A gourmet’s dream of a meal.

Ingredients (serves 2):

You will need a cast iron ribbed surface griddle pan to grill the meat.

4 slices of black pig flank (tendron)
4 red apples (cooking apples – peeled, cored, and quartered)
4 cloves
1/2 tsp ground cinnamon
2 tbsp butter
Salt & pepper

Apple sauce:
Peel the apples, chop them and place in cooking pot. Add half a glass of water, throw in the cloves and cinnamon. Cover. Bring to a boil and lower heat and simmer for 20 minutes. Remove from heat and roughly mash with a potato masher. Add butter and serve.

Preheat the griddle pan over medium-high heat. The griddle is ready when a droplet of water sizzles and evaporates instantly. Place meat on griddle (2 at a time depending on size) and grill. Do not add any butter or oil, as the pork fat will be melting fast. When the pork fat melts, pour excess fat in a bowl and continue grilling approximately 4-5 minutes each side, or until golden brown.

Serve with apple sauce and a dash of salt/pepper.

7 thoughts on “Black pig flank and apple sauce

    1. I am sure you will find some – I see more and more butchers are selling black pig – un vrai délice! Make sure to cook it slightly on the ‘croustillant’ side! Mimix

      1. Ooh, don’t you worry about that! I know it is a sham to compare bacon with cochon noir but it was the crispiness of bacon that ended my three year stint as a vegetarian. 😉

  1. I love the Pays Basque, but haven’t heard of cochon noir. Is it the same variety as the pigs used to make Pata Negra ham? I’ll look out for this.

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