Grenier médocain

Name: Grenier médocain
Total time: 240 min
Yield: Serves 10
Cuisine: Bordeaux region
Ingredients: 1 pork stomach, 1 kg (2¼ lb); 4 garlic cloves; 2 tbsp coarse salt; 1 tbsp cracked pepper; 1 tsp quatre-épices (French four-spice); 1 tsp Espelette pepper; 2 bay leaves

Médoc grenier, pressed pork stomach

⏱ 240 minServes 10Hard90 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

1pork stomach, 1 kg (2¼ lb)
4 clovesgarlic
2 tbspcoarse salt
1 tbspcracked pepper
1 tspfour-spice blend (quatre-épices)
1 tspEspelette pepper
2 leavesbay leaf

1 pork stomach, 1 kg (2¼ lb)
4 cloves garlic
2 tbsp coarse salt
1 tbsp cracked pepper
1 tsp four-spice blend (quatre-épices)
1 tsp Espelette pepper
2 leaves bay leaf

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot, 8 L (8 qt)

1 roll kitchen twine

1 clean towel

1 cutting board (40 cm / 16 in)

03 — Method

Clean the pork stomach well in cold water with vinegar, turning it inside out, then soak 1 hour.
Remove the garlic germs and chop finely, then rub the inside of the stomach generously with the garlic, coarse salt, cracked pepper, four-spice and Espelette pepper.
Roll up tightly into an even, compact log and tie firmly along its length.
Lower into the large pot of simmering water with the bay leaves and poach very gently 3 hours without ever boiling.
Drain, wrap tightly in a clean towel and press under a weight in the fridge overnight.
Remove the string and towel, slice very thinly and serve cold as an appetizer with country bread and a glass of red wine.