Jowl-Stuffed No-Pasta Cannelloni

Ingredients

• 1 1/2 lb 675 g braised and shredded pork jowl (see note)
• 12 bacon slices
• 5 shallots, sliced
• 2 cups 500 ml shiitake mushrooms, stemmed and minced
• 1 cup 250 ml Alfred le fermier cheese, cut into small cubes
• 3 peeled cloves garlic
• 1 cup 250 ml white wine
• 1/2 cup 125 ml chopped flat-leaf parsley
• 3 tbsp. 45 ml butter
• Salt and pepper, to taste

Note for braised jowl : In a sauce pan, brown 675 g (1 1/2 lb) of defatted pork jowls in a little oil. Salt and pepper. Add 250 ml (1 cup) of white wine or chicken stock, 1 onion in pieces, 1 carrot and 1 stalk of celery cut into sections, 2 peeled garlic cloves and a few sprigs of parsley. Bring to a boil, cover and cook in the oven at 160°C (325°F) for about 3 hours or until the meat flakes with a fork.

Sauce

• 4 cups 1 L veal stock
• 1 onion, coarsely chopped
• 1 carrot, sliced
• 2 sprigs thyme
• 1/2 cup 125 ml cider vinegar
• 1/2 cup 125 ml white wine
• Microgreens, to taste
• Serve with Jerusalem artichoke puree