[an error occurred while processing this directive] Pork Belly & Goat Cheese Vinily Sandwich - Steven and Chris

Combine rich goat cheese, shredded pork and a light cucumber garnish between two pancakes glazed with sweet maple syrup and you have chef Martin Picard's delicious Vinily sandwich.

By Chef Martin Picard


Serves 6

Cucumber Garnish

1 medium English cucumber, unpeeled, very thinly sliced
30 ml (2 tablespoons) maple syrup
15 ml (1 tablespoon) white wine vinegar
30 ml (2 tablespoons) 35% cream
25 ml (5 teaspoons) olive oil
10 mint leaves, chopped
15 basil leaves, chopped

Goat Cheese Spread

30 ml (2 tablespoons) 35% cream
200 g (7 oz) raw milk goat cheese


1 L (4 cups) milk
5 eggs
560 g (4 ½ cups) flour
40 g (⅓ cup) cornstarch
15 g (4 teaspoons) baking powder
2 g (¼ teaspoon) salt
2 g (½ teaspoon) sugar
Duck fat for frying

Pork Belly

500 g (1 lb, 2 oz) pork belly, skin removed
1 head garlic
1 medium carrot, quartered
1 medium onion, quartered
1 L (4 ¼ cups) stout
200 ml (¾ cup) maple syrup
1 branch thyme

Use the ingredients listed above and follow the instructions for the pancakes recipe.

Pork Belly

  1. Preheat the oven to 180°C (350°F). Place the pork belly, vegetables, liquids and thyme in a roasting pan. Cover with aluminum foil and roast for 1 hour
  2. Reduce the temperature to 150°C (300°F), remove the aluminum foil and continue roasting uncovered until the pork belly is very tender, about 2 hours. The pork belly is ready when your finger can penetrate the meat easily. During the last 2 hours of roasting, baste the pork with cooking juices every 20 minutes so that the surface develops a golden crust
  3. Remove from the oven and let the pork belly rest at room temperature. Strain and degrease the cooking juices. Shred the pork belly and add the cooking juices. The cooking juices add flavour and keep the meat moist

Cucumber Garnish

  1. In a bowl, season the cucumber slices with salt and pepper.
  2. Whisk together the maple syrup, white wine vinegar, cream and olive oil.
  3. Pour over the cucumber. Add the chopped herbs and set aside.

Goat Cheese Spread

  1. Heat the cream over very low heat and add the goat cheese. The goal is to soften the cheese to make it easier to spread. You need to heat the cheese at a low temperature so that it does not cook or it will develop lumps
  2. Spoon some goat cheese spread on a pancake. Add the shredded pork and the cucumber garnish. Spoon more goat cheese spread onto a second pancake and top the sandwich. Drizzle with maple syrup to taste. Repeat for remaining pancakes.



Preparation Time: 0

Cook Time: N/A

Tags: cabane a sucre au pied de cochon, goat cheese, martin picard, pork belly, recipe, vinily sandwich


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.

Also on CBC