Braised Pork Cheek Recipe

Cooking Instructions

1. 1

   Prepare the Pork Cheeks

   Season the pork cheeks with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Sear the pork cheeks until browned on all sides, about 3-4 minutes per side. Remove from the pot and set aside.

2. 2

   Braise the Pork

   In the same pot, add pork stock and bring to a simmer. Return the pork cheeks to the pot, cover, and lower the heat. Braise for about 2-3 hours until tender.

3. 3

   Prepare the Vegetables

   While the pork is braising, peel and chop the Jerusalem artichokes and parsnips. Boil them in salted water until soft, about 15 minutes. Drain and puree with butter until smooth. Set aside.

4. 4

   Char the Cabbage

   Cut the cabbage into wedges and char them in a hot grill or skillet with a little olive oil until they are crispy and slightly blackened. Set aside.

5. 5

   Prepare Hazelnuts

   Toast the hazelnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes. Roughly chop and set aside.

6. 6

   Serve the Dish

   On a plate, spread the sunchoke puree, place the braised pork cheek on top, add charred cabbage and parsnips on the side, and sprinkle with toasted hazelnuts. Drizzle with pork jus.