Red Wine Braised Pork Cheeks with Spinach - Chef Dr. Mike

Ingredients

• 1.5 kg (~3 pounds) cauliflower
• 1.5 L (about 1 ½ quarts) chicken stock
• 2 Tbs olive oil
• 250 g (about 1 medium) onion; finely chopped
• 100 g (approximately 1 medium) leek – white part only; finely chopped
• 50 g (approximately one medium) shallot; finely chopped
• 350 g (about 4 medium) carrots; finely chopped
• 175 g (about 4 medium) celery stalks; finely chopped
• 250 g (approximately 1 medium bulb) fennel; finely chopped
• 15 g (~3) garlic cloves; finely chopped
• 50 mL apple brandy
• 200 mL (about 1 cup) dry red wine
• 1.5 Kg (about 3 pounds pork cheeks); excess fat trimmed
• 50 g (about 2 ounces) organic AP flour
• 18 g (~2 Tbs) ground cumin
• 9 g (~1 Tbs) each hot paprika, ground coriander, salt
• 3 g (~ 1 tsp.) fresh ground black pepper
• 1 cinnamon stick
• 1 bay leaf
• Several sprigs fresh thyme
• Several sprigs fresh parsley
• 6 black peppercorns
• Juice of 1 lemon
• 325 g (about 12 ounces) fresh spinach