INGREDIENTS
BUY FRESH
IN THE FRIDGE
IN THE FREEZER
IN THE PANTRY
| 1.5 kg | skin-on rack of St-Canut pork (or other top-quality porcelet), chine bone removed | |
| 450 g | matsutake mushrooms (or other top-quality foraged mushrooms, like ceps) | |
| 50 ml | vegetable oil | |
| 200 g | preserved umeboshi plums, rinsed, drained and pitted | |
| 3 tbsp | olive oil | |
| 1 | shallot, brunoise cut |
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