I came across this rich stew which is originally from the Gironde in South West France in an Australian cookery book when jet-lag led me to wander around the kitchen in the middle of the night . . .
150g Pork rind
500g Large mushrooms (preferably fresh cepes, but cultivated ‘flats’ will work)
50g Dried porcini/cepes (if using cultivated mushrooms)
200g Diced belly of pork
6 Shallots (chopped)
2 Cloves garlic (sliced thinly)
1 tspn Sugar
150ml Red wine
Salt and pepper
If using cultivated mushrooms, soak the dried porcini/cepes in hot water for 20 minutes. Meanwhile fry the pork, onions, shallots and garlic in a little oil, turning frequently and taking care not to let the shallots or garlic burn. Meanwhile, line the bottom and sides of a small casserole dish with the rind. When the mushroom and pork mix has absorbed most of the juices given out by the two, tip gently over the pork and add the herbs and sugar. Declarify the frying pan with the red wine and tip over the mix along with the stock and chopped dried mushrooms. Cover and cook in a very low oven for 3 – 4 hours. Just before serving, season with salt and pepper and add a good slug of Armagnac. In the past the whole dish, rind and all was eaten, but these days most people are looking for this merely to add a rich, unctuous, flavour to the dish. Serve with mashed potato or polenta.