Pork Hock Cassoulet With Eggs & Truffle - Quicksand Food

Ingredients

• 3L water
• 3 chicken carcasses, roasted
• 1 onion, chopped
• 4 stalks celery, chopped
• 1 leek, chopped
• 300ml white wine
• 1 pinch each white peppercorn, coriander seeds & fennel seeds, toasted
• 2L chicken stock
• 200g dried cannellini beans, soaked overnight in water
• 2 pork hocks, skin on
• 1 leek, diced
• 1 onion, diced
• 2 carrots, diced
• 3 sticks celery, diced
• ½ bunch sage
• 1 pinch each black peppercorns, coriander seeds & fennel seeds, toasted & ground
• ¼ loaf stale bread
• ½ bunch parsley
• 3 watermelon radishes, thinly sliced
• 4 eggs
• fresh black truffle