Pork Jowl Casseroles with Horseradish & White Wine

Ingredients

Pork jowls

• 16 cups 4 litres water
• 8 cups 2 litres dry white Alsace wine
• 4½ lbs. 2 kg Quebec pork jowls, trimmed
• 2 cups 500 mL 35% M.F. cream
• 2 tbsp. 30 mL cornstarch

Aromatic garnish

• 1 leek, green part, mirepoix cut
• 1 carrot, peeled, mirepoix cut
• 1 stalk celery, mirepoix cut
• 5 sprigs thyme
• 3 bay leaves
• 1 onion, peeled and pricked with a clove
• 5 cloves garlic, peeled and crushed
• 4 tbsp. 60 mL prepared horseradish
• 3 tbsp. 45 mL coarse salt

Horseradish crumble

• 4 tbsp. 60 mL panko breadcrumbs
• ½ cup 125 mL grated cheddar cheese
• 2 tbsp. 30 mL prepared horseradish
• Salt and freshly ground pepper, to taste