Receta Recipe For Braised Pork Cheeks
To me, the most important factor when shopping is buying regional produce. We are very fortunate in South Africa that our local Woolworths lets us know where the produce comes from. To that end I always buy fruit and vegetables that are labelled as being from South Africa. Of course, if I had any influence I would ask them to be more area specific as I live in farming country and would like to support my local farmers. But, at least I know that the fresh produce I buy is seasonal and that is the second most important factor to me. It is only after this that I look our for organic produce. That is the bonus factor to me and not the be all and end all of my shopping. When it comes to protein I want to know that the animal led a happy life. I buy our chicken from a local, free range chicken farm, and our venison from the local butcher. The venison is shot by the owner and hung and butchered properly. These pork cheeks came from Martin who owns Cure Deli. The quality is amazing, the price is perfect and the pigs have been treated with love before ending up on my plate. Given the success we had with making a pork belly in master stock I decided to do the same with the pork cheeks. I am not sure how easy they are to get hold of where you live, but do ask your butcher as I am sure he would be willing to help.
Do you eat regional and seasonal produce?
- Braised Pork Cheeks
- Braised Pork Cheeks
- Ingredients:
- 2kg pork cheeks (I used 5)
- salt and freshly ground black pepper to season
- 6 baby fennel bulbs, thickly sliced
- 1 stalk lemongrass, bruised and split in half lengthwise
- 2 garlic cloves, lightly crushed
- 5mls cardamom pods, crushed
- 2.5mls whole cloves
- 2 star anise
- 2.5cm fresh root ginger, thickly sliced
- 15mls olive oil
- 125mls white wine
- 750mls master stock
Method:
Preheat the oven to 160° Celsius
for the pork cheeks
Score the fat of the pork cheeks using a sharp knife
Place the pork cheeks into a cold roasting pan
Render the fat over a low heat for an hour
Remove from the pan and drain off the lard
Place back in the pan for another hour
Remove and set aside
Drain off the lard
for the lard
Place a coffee filter into a funnel
Place the funnel over a sterilized glass jar
Pour the lard into the funnel
Leave to cool before sealing and placing into the fridge
to braise
Season the skin of the pork cheeks
Pour the oil into the pan and increase the heat
When hot, add the fennel, lemongrass, garlic, cardamom, cloves, star anise, and ginger
Cook until you can smell the spices
Deglaze the pan with the white wine
Add the pork cheeks skin side up
Add the master stock making sure the skin is above the stock
Bring to a boil and then place into the oven and bake for an hour and 30 minutes
Remove the pan from the oven
Remove the pork cheeks and set aside to rest before serving
to keep the master stock
Remove the excess fat
Strain through a chinois and discard the aromatics
Bring to the boil and pour off some to serve with the pork cheeks
Reduce the heat and simmer for 20 minutes
Top up with water to 750mls and leave to cool
Freeze until needed
2.6
http://tandysinclair.com/braised-pork-cheeks/
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.