Pork cheeks with polenta recipe
Use Food Urchin's slow cooking recipe to make soft and silky pork cheeks. The pork cheeks are beautifully complimented by a sauce of Essential Cuisine chicken stock, passata and a fruity red wine....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Grater
- Mixing bowl
- Measuring cup
- Ladle
- Tongs
- Plate
- Serving platter
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
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