Pork Jowl Casseroles with Horseradish & White Wine

Ingredients

• 16 cups 4 L water
• 8 cups 2 L dry white Alsace wine
• 4 1/2 lb 2 kg Quebec pork jowls, trimmed
• 2 cups 500 ml 35% M.F. cream
• 2 tbsp. 30 ml cornstarch

Ingredients for the 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

Ingredients for the horseradish crumble

• 4 tbsp. 60 ml panko breadcrumbs
• 1/2 cup 125 ml grated cheddar cheese
• 2 tbsp. 30 ml prepared horseradish
• Salt and freshly ground pepper, to taste