recipes
Braised pork cheeks
Serves:
Ingredients
- 4 pork cheeks
- 1/2 garlic clove, crushed
- 2 star anise
- pinch mixed spice
- 1 tsp of black peppercorns
- Pinch cinnamon
- 1 sprig fresh rosemary, chopped
- 50ml of olive oil
- 1 carrot, finely diced
- 2 shallots, finely diced
- 1/2 fennel, finely sliced
- 200ml of red wine, reduced to 50ml
- 1litre of brown Chicken stock
- 1 pinch of salt
- 1 tablespoon sugar
- vegetable oil
To garnish
- 1 handful of pea shoots
- 2 baby carrots
- rosemary
Method
Use a sharp paring knife to remove all the sinew from the pork cheek, place onto a small tray. Next, place the pork cheeks in a large heavy based pan over a medium heat. Add the garlic, spices, rosemary and olive oil. Add the shallots, carrots and fennel until soft and lightly golden. Add the wine and reduce by half, sugar, chicken stock. Bring to the boil, reduce to a gentle simmer for 60 minutes. Remove from the heat, cover with cling film and allow to cool.
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