Rick Stein’s tour brought him to Perigord, which is famous for its black truffles and walnuts as well as duck dishes. On his travels, viewers saw the chef pay a visit to his favourite market in the city of Perigueux where an ingredient inspired him to get cooking. But this particular ingredient only pairs well with certain meats.
Rick said: “Up in my hideaway, in the hills of Provence I was creating some of the wonderful dishes I’ve discovered on my travels.
“While I was strolling through the markets in Perigueux, I was so taken by the Enchaud Perigourdin, which was essentially pork loin studded with garlic and cooked with pigs trotters.
“Inspired by those wonderful flavours, I’m making my own version of a pot roast pork, studded with garlic and served up with hearty root vegetables.”
He then showed BBC Two viewers how to make his dish.
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Rick said: “Up in my hideaway, in the hills of Provence I was creating some of the wonderful dishes I’ve discovered on my travels.
“While I was strolling through the markets in Perigueux, I was so taken by the Enchaud Perigourdin, which was essentially pork loin studded with garlic and cooked with pigs trotters.
“Inspired by those wonderful flavours, I’m making my own version of a pot roast pork, studded with garlic and served up with hearty root vegetables.”
He then showed BBC Two viewers how to make his dish.
“You probably already know this, but you can’t seal meat by doing this, all you can do is colour it and caramelise the outside which improves the flavour, not just the pork but the sauce that goes with it.
“Now I’m going to lift the pork out and add some root veg.”
The root veg consisted of carrots, and onions turnip, which were “roughly chopped because they’re all going to go soft in the long cooking process”.
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