2 Suckling pig rib roast
100g Brown shrimp
2 Garlic cloves
1 Thyme sprig
280g Porcini mushrooms
500ml Pork jus
100ml Pure malt whisky
Trim the rib roasts, remove the chine bone and French the rib bones. Chop the trimmings for the jus. Shell the shrimp and keep the shells.
Pork and shrimp jus
Brown the pork trimmings, add the shrimp shells and half the shallots, sliced.
Brown and then flambé with whisky.
Add the pork jus.
Braised lettuce with roast porcini
Deglaze with a spoon of sauce, place in a container and allow to cool. Blanch the lettuce leaves in boiling water and drain well. Stuff each leaf with the porcini filling and roll them to obtain 12 small parcels.
Sear the pork rib roasts, add the butter, garlic and thyme. Roast in an oven at 180°C (350°F) for 20 minutes, basting regularly.
Cook the porcini, browning on each side. Reheat the lettuce parcels with a spoon of jus to braise them. Cut the 2 ceps in thin slices and season.