Red Wine-Braised Pork Cheeks with grilled garden vegetables
Submitted by Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala.
Ingredients
5 lbs. pork cheeks
3 qts. red wine
2 qts. veal stock
4 diced fresh tomatoes
2 diced onions
2 diced carrots
2 diced celery ribs
5 sprigs thyme
5 sprigs parsley
2 ea. bay leaves
1 tbsp. black peppercorns
1 cup fresh tomato juice
3 tbsp. garam masala
Procedure:
• Rub cheeks in olive oil and dust with the garam masala.
• Sear cheeks in a large pan; remove when caramelized on all sides.
• In the same pan, place onions, carrots, celery, and caramelize.
• Once caramelized, add tomatoes and tomato juice, and cook for three minutes.
• Add the bay leaves and herbs.
• Deglaze the pan with the red wine and allow to cook for three minutes.
• Add stock.
• Place the cheeks in a hotel pan and pour vegetables and liquid over top; cover and cook at 325º F until tender (around three hours).
• Remove the cheeks from the pan and strain the liquid into a sauce pot.
• Reduce the sauce, skimming all fat that rises to the top.
• Once reduced by ¾, pour on top of the cheeks.
For the Vegetables:
1 baby squash
1 baby zucchini
3 garden cherry tomatoes
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