Gastronomixs

Braised pork cheeks

By slow-cooking the pork cheeks, they become ultra-soft.

Recipe makes approximately 3.5kg.

Braised pork cheeks

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Ingredients

4

kg

pork cheeks

20

g

rosemary

30

g

lovage

20

g

thyme

10

 

bay leaves

3

cloves

garlic

250

g

cane sugar

1

kg

coarse salt

80

ml

sunflower oil

1

 

fennel bulb

2

 

onions

2

 

leeks

6

g

thyme

5

 

bay leaves

700

ml

white port

2

tsp

fennel seeds

2

tsp

coriander seeds

Preparation method

  • Thoroughly clean the pork cheeks.
  • Blend the rosemary, lovage, 20g of thyme, 10 bay leaves, and garlic in a food processor to a fine pulp.
  • Add the cane sugar and continue to blend until everything is mixed well.
  • Now add the salt and pulse in a few, short bursts until everything is blended into a coarse, dry brine.
  • Brine the pork cheeks with 200g of the dry brine in the refrigerator for six hours. Keep the remaining brine for the next time or for a different preparation.
  • Preheat the oven to 150°C.
  • Rinse the pork cheeks and pat dry well.
  • Briefly fry in the sunflower oil until golden brown all over.
  • In the meantime, cut the fennel, onion, and leeks into pieces of approximately 2cm and place in a deep roasting pan.
  • Add 6g of thyme, 5 bay leaves, white port, fennel seeds, and the coriander seeds.
  • Place the browned pork cheeks on top.
  • Cover the roasting pan and place in the oven for 2.5 hours.
  • Remove the pork cheeks from the roasting pan with tongs and pass the cooking liquid through a sieve.
  • Glaze the pork cheeks with the cooking liquid to serve.

Serving suggestions

  • Perfect in a composition with components of cucumber, lovage, and Padrón peppers.
  • Delicious with components of almond, peach, and onion.
  • Combines well with sage, rice, and chicory.

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