Pork Cheek 'milanese' Recipe

Inspired by Blue Water Cafe

Time45m

Serves4

Cauliflower 'couscous' with golden raisins and hazelnuts, lemon caper butter

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Ingredients

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Pork Cheek

1 3/4 lb (800 grams) Pork cheeks

1 cups 00 bread flour

2 large Eggs

1 1/2 cups Breadcrumbs

1/2 cups olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Cauliflower 'Couscous'

1 medium head Cauliflower

1/2 cups Golden raisins

1/2 cups Hazelnuts

2 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Lemon Caper Butter

3 1/2 oz (100 grams) Unsalted butter

2 tbs Capers

2 tbs ReaLemon lemon juice

1 tsp Lemon zest

Method

Preparing Pork Cheeks

Prepare the Pork

Season the pork cheeks with salt and black pepper. Dredge each cheek in flour, dip in beaten eggs, and coat with breadcrumbs.

Cook the Pork

Heat olive oil in a large skillet over medium heat. Add the pork cheeks and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from heat and set aside.

Making Cauliflower Couscous

Prepare Cauliflower

Remove the leaves and stem from the cauliflower, then pulse in a food processor until it resembles couscous.

Cook Cauliflower

In a large skillet, heat olive oil over medium heat. Add the cauliflower couscous, golden raisins, hazelnuts, salt, and pepper. Sauté for about 5-7 minutes until tender.

Making Lemon Caper Butter

Prepare the Butter

In a small saucepan, melt the unsalted butter over low heat. Stir in the capers, lemon juice, and lemon zest. Cook for an additional 2 minutes and remove from heat.

Plating

Serve

On a plate, serve the cauliflower couscous topped with the crispy pork cheeks and drizzle with lemon caper butter.