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Ingredients
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Pork Cheek Ragu
Egg Yolk Emulsion
Method
Preparing the Pork Cheek Ragu
- 1
Searing the Pork
In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Season the pork cheeks with salt and pepper, then sear them in the pot until browned on all sides, about 6-8 minutes. Remove the pork from the pot and set aside.
- 2
- 3
- 4
Simmering the Ragu
Add the crushed canned tomatoes, beef stock, bay leaves, thyme, and the seared pork cheeks back into the pot. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 days, stirring occasionally.
- 5
Final Seasoning
After 48 hours, remove the pork cheeks from the ragu, shred the meat, and discard any excess fat. Return the shredded meat to the ragu, and adjust seasoning with salt and black pepper to taste.
Preparing the Egg Yolk Emulsion
- 6
Making the Emulsion
In a mixing bowl, whisk the egg yolks until they are pale. Slowly drizzle in the olive oil while whisking continuously until the mixture thickens and emulsifies. Add lemon juice and salt to taste, whisking until well combined.