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 on a nocturnal browse of the kitchen shelves . . .
150g Pork rind
500g Fresh cepes/porcini
200g Diced belly of pork
6 Shallots (chopped)
2 Cloves garlic (sliced thinly)
1 tspn Sugar
150ml Red wine
Bouquet garni
Armanac
Olive oil
Salt and pepper
Fry the pork, onions, shallots and garlic in a little oil, turning frequently and taking care not to let the shallots or garlic burn and turn bitter. Meanwhile, line the bottom and sides of a small casserole dish with the rind. When the mushroom and pork mix has absorbed most of their own juices, 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 Armangac.