Pork cheeks with polenta recipe - Great British Chefs

Ingredients

• 800g of pork cheeks, trimmed of excess sinew and fat
• 1 large onion, roughly diced
• 1 large carrot, roughly diced
• 1 celery stick, sliced
• 3 garlic cloves, sliced
• 1 tbsp of oregano, chopped
• 500ml of chicken stock
• 200ml of passata
• 200ml of red wine
• 300g of polenta
• 150g of Parmesan, finely grated
• 1l vegetable stock
• 25g of butter
• 70g of rocket, washed and rinsed
• 100g of bacon lardons, unsmoked
• 100g of chestnut mushrooms, sliced
• rapeseed oil, for frying
• 1 lemon, zest only
• 1 tbsp of parsley, finely chopped
• 1/2 garlic clove, finely chopped
• salt
• pepper