Pork Cheek Sliders Recipe

In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar until evenly combined.

In a separate bowl, whisk buttermilk, egg and melted butter until smooth.

Fold the wet ingredients into the dry ingredients until just combined. Stir in the finely chopped collard greens. Batter should be thick but spoonable; if too thick, add up to 2 tbs additional buttermilk.

Heat a nonstick skillet or griddle over medium heat and add vegetable oil or a little butter. Spoon about 2–3 tablespoons of batter per cake (makes small slider-sized cakes) onto the hot surface, leaving spacing for several cakes. Cook 2–3 minutes until edges set and bottoms are golden, then flip and cook 1–2 minutes more until cooked through. Keep warm on a rack in a 200°F (95°C) oven while you cook the rest.

Preheat the oven to 300°F (150°C). Pat pork cheeks dry and season all over with kosher salt and black pepper. Lightly dust with the 2 tbs flour to help with browning and sauce thickening.

Heat 2 tbs vegetable oil in a heavy ovenproof Dutch oven or braising pan over medium-high heat. Brown the pork cheeks on all sides, 3–4 minutes per side, working in batches if necessary. Transfer browned cheeks to a plate.

Reduce heat to medium and add diced onion, carrot and celery to the pan. Sauté until softened and starting to brown, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes until fragrant and the paste darkens slightly.

Carefully deglaze the pan with 1/2 cup bourbon, scraping up browned bits with a wooden spoon. Let the bourbon reduce by half (about 1–2 minutes) to burn off most alcohol.

Return the pork cheeks to the pot. Add beef stock to come about halfway up the cheeks. Add thyme sprigs and bay leaf. Bring to a low simmer on the stovetop.

Cover and transfer to the preheated oven. Braise until the cheeks are fall-apart tender, about 2.5–3 hours depending on size. Check once after 2 hours; if liquid is evaporating too quickly, add a splash more stock.

When done, remove cheeks to a plate. Strain braising liquid into a saucepan, pressing on solids to extract flavor, and discard solids and herbs. Skim fat if desired. Simmer the strained liquid over medium heat to reduce to a glossy sauce, about 8–12 minutes. Taste and finish with 1 tsp apple cider vinegar for brightness if desired. Shred or slice the pork cheeks into bite-sized pieces and toss lightly with some of the reduced sauce to keep moist.

In a small saucepan over medium heat, combine diced tomatoes, sugar and minced red onion. Cook, stirring occasionally, until the mixture reduces and thickens to a jammy consistency, about 20–25 minutes. If it splatters, lower heat and stir more frequently.

Stir in 1 tablespoon bourbon and 1 tablespoon apple cider vinegar, then season with 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook 2–3 minutes. Remove from heat and cool slightly.

Mix about 1/2 cup mayonnaise with 3–4 tablespoons of the warm tomato-bourbon jam (more or less to taste) until smooth to make the jam mayo. Adjust seasoning with salt and pepper. Keep refrigerated until assembly.

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, bring apple cider vinegar, water, sugar and salt to a gentle simmer just until sugar dissolves.

Pour the hot pickling liquid over the onions, press to submerge, and let cool to room temperature (about 20–30 minutes). Cover and refrigerate for at least 30 minutes; best if made a few hours ahead. Drain before using.

If Johnny cakes have cooled, reheat briefly on a hot skillet with 1 tbs butter until warm and slightly crisp on both sides.

Spread about 1 teaspoon of the tomato-bourbon jam mayo on the cut side of each collard green johnny cake (both top and bottom if desired).

Place 2–3 tablespoons of shredded braised pork cheek on the bottom cake, spooning a little of the reduced braising sauce over the meat for moisture and flavor.

Top the pork with a few quick pickled onion slices and a small pinch of microgreens. Season lightly with salt and pepper if desired.

Cap with the top johnny cake and serve immediately. Makes approximately 10–12 slider-sized servings (2–3 tablespoons batter per cake).