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Ingredientes
- Â Â Pork cheeks, (a left and a right one), trimmed and incisions made diagonally
- Â Â Unsalted butter
- Â Â Brown sugar
- 1 Tbsp. Clear honey
- 150 ml Lowfat yoghurt
- 2 x Spring onions, minced
- 1 tsp Grnd coriander
- Â Â Juice and zest of 2 limes
- 125 ml White wine
- 1 tsp Grnd cinnamon
- 6 x Black peppercorns, crushed
- 1/2 tsp Grnd clove
- 150 ml Stock
- 200 gm Courgettes, diced small
- 200 gm Aubergines, diced small
- 200 gm Tomatoes, diced small
- 50 ml Extra virgin olive oil
- 200 gm Onion, diced small
- 2 x Cloves garlic, crushed
- 100 gm Red peppers, diced
- 100 gm Green peppers, diced
- 1 tsp Parsley, minced
- 1 tsp Cumin
- 100 ml Red wine
- 2 tsp Tomato puree
Direcciones
- Place the pork cheeks in the marinade for 6-8 hrs. Remove and drain off the marinade. Rub the fat side of the cheek with brown sugar, honey and seasoning. Heat a heavy based pan and add in a little clarified butter. Place the cheeks fat side down and brown. Turn over and seal, add in a little stock to the pan. Cover with a little foil and place into a preheated oven for 1-11/2 hrs approximately or possibly till tender.
- Ratatouille: Heat a large pan with the oil, then add in the diced onion, followed by the crushed garlic. Add in the other vegetables and stir thoroughly. Finally add in the tomato puree, cumin and red wine and seasoning.
- Stir once more and cook for approximately 5-6 min.
