Tag: Pork Cheeks

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Pork Cheeks with Polenta

Pork Cheeks with Polenta
Pork Cheeks with Polenta
Pork Cheeks with Polenta

Pork Cheeks with Polenta

Prep Time : 30 Minutes

Cook Time :  4 Hours

Serves : 4

Ingredients :

  • 1 Kg. Pork Cheeks
  • 1 large Onion, roughly diced
  • 1 large Carrot, roughly diced
  • 1 Celery Stick, sliced
  • 3 Garlic Cloves, sliced
  • 1 tbsp of chopped Oregano
  • 500 ml of Chicken Stock
  • 200 ml of Passato di Pomodoro
  • 200 ml of Red Wine
  • 300 g of Polenta
  • 150 g of Parmesan Cheese, finely grated
  • 1 lt. Vegetable Stock
  • 25 g of Butter
  • 100 g of Rocket, washed and rinsed
  • 100 g of Bacon Lardons
  • 150 g of Chestnut Mushrooms, sliced
  • rapeseed or similar oil, for frying
  • Zest of one Lemon
  • 1 tbsp of Parsley, finely chopped
  • 2 Garlic cloves, finely chopped
  • Salt
  • Pepper

Directions :

  • Preheat oven to 140 C.
  • Take a casserole dish that comes with a lid and place on the hob over a high heat.
  • Add a splash of oil, lightly season the pork cheeks with salt and pepper and quickly brown them all over.(You may have to cook the pork cheeks in two batches.)
  • Put the pork cheeks to one side on a plate and turn the heat down to medium.
  • Add some more oil and then throw in the onion, carrot, celery, garlic and oregano, cover and sweat for 10 minutes until everything is soft.
  • Add the red wine and cook off the alcohol for about 5 minutes, then place the cheeks back on top of the vegetables.
  • Pour the chicken stock over the top, along with the passato di pomodoro
  • Bring up to the boil and then cover and put the casserole in the oven.
  • Cook for 3 to 4 hours, checking every now and then on the pork cheeks, they should be very soft and starting to fall apart when done
  • Remove the pork cheeks from the sauce, cover and keep in a warm place.
  • strain the remaining liquid into a saucepan using a sieve. Using the back of a spoon, push as much sauce out as possible.
  • When done, place the saucepan on the hob and reduce by half
  • Cook your Polenta by bring the light vegetable stock to the boil and then add the maize flour, stirring all the while, until it thickens.
  • This should take about 8-10 minutes and about 5 minutes in, you need to add the Parmesan cheese and continue stirring.
  • Season with pepper and finish off with a knob of butter
  • For the bacon and mushrooms, simply fry them off in a pan with a small dash of oil
  • For the gremolata mix up the lemon zest, parsley and garlic in a small bowl .
  • The rinsed rocket only needs a very quick flash in a pan over the hob for it to shrink down, say 30 seconds.
  • Don’t overcook the Rocket, otherwise it will turn slimy.
  • Bring everything together by spooning a generous amount of Polenta in the center of each plate, then take two or three cheeks, sliced on the diagonal and arrange on top.
  • Drizzle a nice ladle of rich sauce over the top of the polenta and pork cheeks, along with the mushroom and bacon.
  • Finish with a healthy scattering of Gremolata across the plate.

 

 

In House Butchers, Malta, bringing you the best and freshest pork products, with the best value for your money. Find more recipes for Pork Cheeks here : http://inhousebutchers.com/2017/05/17/beer-braised-pork-cheeks/

 

 

 

 

 

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Beer Braised Pork Cheeks

Beer Braised Pork Cheeks
Beer Braised Pork Cheeks
Beer Braised Pork Cheeks

Pork Cheeks Recipe

“Beer Braised Pork Cheeks, Creamed Carrots and Crispy Potatoes.”

Prep Time : 45 Minutes

Cook Time :  3 Hours

Serves : 4

Ingredients :

  • Pork cheeks

  • 12 pork cheeks
  • 330 ml of your favorite beer (not lager)
  • 1 large onion, diced
  • 3 carrots, diced
  • 1 garlic bulb, halved
  • 2 apples, quartered

  • To cook the pork cheeks

  • 150 ml of rapeseed oil
  • 1 sprig of sage
  • 2 fresh bay leaves
  • 2 lt. chicken stock
  • 1 lt. of veal stock, brown

  • Creamed carrots

  • 150 g of shallots, peeled, finely sliced
  • 1.5 kg carrots, peeled, finely sliced
  • 1000 ml of chicken stock
  • 65 g of unsalted butter
  • salt
  • ground white pepper

  • Onions and Potatoes

  • 12 button onions, peeled
  • 500 g of roasting potatoes, diced into 2 cm cubes
  • rapeseed oil
  • salt
  • pepper

  • To garnish

  • 1 tbsp of chives, chopped

Directions :

  • Begin by marinating the pork cheeks.
  • Combine the onion, carrot, garlic, apple and beer in a large resealable container.
  • Add the pork cheeks, seal the container and place in the fridge to marinate overnight
  • Once ready, strain off and reserve the marinade, keeping the liquid and apple quarters in 1 bowl and the vegetables in another.
  • Place a shallow, heavy-based saucepan over a high heat and add the rapeseed oil.
  • Once hot, seal the marinated pork cheeks until lightly golden brown all over
  • Remove the cheeks from the pan and place in a colander over a bowl to drain off any excess oil.
  • Add the reserved vegetables to the same pan and cook until golden brown.
  • Add the sage and bay, followed by the reserved marinade and apple quarters.
  • Bring to the boil, lower to a simmer and reduce by three quarters.
  • Place the browned cheeks into a clean pan, then pour in the reduced liquid
  • Pour in the chicken and brown veal stock, then place the pan over a medium heat.
  • Bring to the boil, then reduce to a gentle simmer for 2 1/2 – 3 hours
  • Meanwhile, place a heavy-based saucepan over a medium heat and add the butter.
  • Once melted and foaming, add the sliced shallots and sweat for 2-3 minutes.
  • Add the sliced carrots and continue to sweat for a further 4-5 minutes
  • Add the chicken stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes until the carrots are cooked through
  • Strain and reserve the cooking liquor.
  • Transfer the cooked carrots and shallots to a blender, adding a dash of the reserved liquor, and blitz to form a smooth, thick purée.
  • Pass through a fine sieve and season to taste with salt and white pepper.
  • Return to a clean pan to reheat later
  • Once the pork cheeks are tender to the touch, remove from the stock and set aside in a shallow tray to cool
  • Pass the cooking liquor through a fine sieve into a thick-bottomed saucepan and return to the stove.
  • Bring to the boil, lower the heat to a gentle simmer and reduce to a gravy-like consistency.
  • Keep warm until required.
  • While the sauce is reducing, blanch the peeled button onions in boiling water for 2 minutes.
  • Remove and refresh in iced water.  Once cool, cut in half and set aside
  • Add the diced potatoes to a saucepan of cold lightly salted water, bring to the boil for 1 minute and remove from the heat.
  • Strain immediately and set aside
  • To finish the potatoes and onions, place a large frying pan over a high heat and add a good dash of rapeseed oil.
  • Once hot, add the onions and potatoes and sauté until golden.
  • Season with a little salt and pepper and set aside in a warm place
  • Once ready to serve, reheat the pork cheeks in the gravy and gently reheat the creamed carrots.
  • Place 3 pork cheeks onto each plate, followed by the hot potatoes, onions and purée.
  • Garnish with some chopped chives and serve immediately

 

 

Recipe brought to you courtesy of In House Butchers, Malta, supplying you with, the best and freshest pork products and value for your money.