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Tom Kitchin recipe: Braised pork cheeks

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


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4
Published: March 12, 2017
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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.

 

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

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

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
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