Try braising pork for a cheeky one-pot wonder with this delicious recipe from Tom Kitchin

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I am sharing one of my favourite seasonal pork dishes – red wine braised Clash Farm pork cheeks served with carrots, kale, lardons and cabbage. This recipe is a bit more challenging, but it’s absolutely worth giving it a go. It’s a fantastic one-pot wonder, and though it takes time to prepare, the end result is a hearty, warming, tasty dish that is perfect for feeding the family, or guests if you’re entertaining at home. We like to serve it straight from the pan, allowing everyone to get stuck in and help themselves. Braising is a great way to prepare the meat. Pork cheeks are great value, but they can be tough if you don’t cook them in the right way. The result from braising is an incredibly tender meat that just falls off under the fork. The slow cooking method means that the meat cooks at a low temperature, taking on all the wonderful flavours of the braising liquid, and just melts in the mouth. While this is a warming, wintery dish, I like to add some fresh diced carrots, purple cabbage and vibrant green kale to the dish to bring lots of colour to the plate. The earthy flavours work well together with the richness of the red wine with the pork cheeks too.

Ingredients

  • 8 pork cheeks (daube/nut)
  • 4 carrots
  • 2 onions
  • 1 clove of garlic
  • 100g lardons (keep for the garnish)
  • 1 celery stick
  • 1 bouquet garni
  • 4 tbsp veg oil
  • ½ bottle of red wine
  • For the garnish:
  • 4 carrots
  • 12 baby parsnip
  • 12 button mushrooms
  • 1 bunch of parsley
  • 50g kale
  • a handful of purple cabbage

Method

Braised pork cheeks

Seal the pork cheeks in a hot heavy-bottomed pan until coloured all over.

Remove from the heat and add the diced carrots and roughly chopped onion, garlic, celery, lardons and bouquet garni and sweat until lightly coloured. Cover with the red wine.

Cover with greaseproof paper and reduce the heat and simmer for three hours.

Remove the cheeks and pass through a sieve and reduce the cooking liquid until a sauce consistency is achieved.

Remove the lardons and keep for the garnish.

Garnish

Fry the lardons until crisp and add the remaining carrots, button mushrooms and parsnips, and sauté quickly then add the chopped parsley, kale and purple cabbage.

To serve, place the warm cheeks in a bowl and pour over the sauce and arranged the garnish on the top.

 

thekitchin.com

Red wine braised Clash Farm pork cheeks served with celeriac, lardons. Picture: Marc Millar

Red wine braised Clash Farm pork cheeks served with celeriac, lardons. Picture: Marc Millar

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.