recipes
Braised pork cheeks with warm black rice salad
2016-12-15
Ingredients
For the pork cheeks
- 4/6 pork cheeks
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 finely chopped celery
- 1 spoon chopped fresh rosemary & thyme
- 2 spoons carob syrup (Vini e Capricci)
- 1 bottle cider
- 1 tbsp butter (President)
- 500ml chicken stock
- Fresh seasoning
For the warm black rice salad
- Black rice (Holland and Barrett)
- 3 mixed mushrooms
- 1 leek, trimmed and finely chopped
- 1 tbsp sliced toasted hazelnuts
- Juice of 1 lemon
- 1 tbsp butter (President)
For the apple and parsnip puree
- 2 parsnips
- 2 granny smith apples
- 1 small onion
- 1 tbsp butter (President)
- Grated nutmeg
Method
Trim the pork cheeks and seal in hot melted butter. Stir in the chopped vegetables and herbs, cook for further 5 minutes. De glaze with the carob syrup and pour in the cider. Bring to the boil, cover with the chicken stock. Lower the heat and set to simmer gently for 2 hours. Cook the rice according to packet instructions. Chop the mushrooms and cook with the leek. Mix with the rice, add the chopped hazelnuts and lemon juice and set aside. Peel and chop the onion, parsnips and apples, cover with water and simmer until soft. Whizz into a puree with the nutmeg and butter. Serve the braised cheeks with the black rice salad with the parsnip puree on the side.
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