Cheeky Monkey Recipe

Cooking Instructions

1. 1

   Prepare the Pork Cheeks

   Season the heirloom pork cheeks with salt and black pepper. Heat olive oil in a large braising pot over medium heat. Sear the pork cheeks on all sides until browned, about 5 minutes per side. Remove from pot and set aside.

2. 2

   Braise the Pork

   In the same pot, add minced garlic and fresh thyme, sautéing until fragrant. Pour in the chicken stock and bring to a simmer. Return the pork cheeks to the pot. Cover and reduce heat to low, braising for about 2 hours or until the pork is tender.

3. 3

   Prepare the Winter Squash

   While the pork is braising, preheat your oven to 400°F (200°C). Cut the winter squash in half and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes or until tender. Let cool, then scoop out the flesh.

4. 4

   Sauté the Bosc Pears

   In a skillet, melt the butter over medium heat. Cut the Bosc pears into wedges and sauté until golden and tender, about 5-7 minutes. Season with a pinch of salt.

5. 5

   Plate the Dish

   Once the pork cheeks are tender, remove them from the pot and let rest for a few minutes. Strain the braising liquid and reduce it slightly to create a savory jus. Plate the roasted winter squash, place the pork cheeks on top, garnish with sautéed pears, and drizzle with the savory jus.