Braised Ibérico pork cheek and vegetable fricassée

Serves 1
Prep time 20 minutes
Cook time 2 hours 15 minutes

10g baby carrots
10g turnips
10g radish
160g ibérico pork cheek, divided into 2 (available from Indoguna)
salt and pepper, to taste
1 tbsp olive oil
50g flour
100ml red wine
500ml chicken stock
10g mushrooms

• Blanch the vegetables except the mushrooms in a pot of boiling water. Add salt if desired. Cool the vegetables in an ice bath and set aside.
• Season the pork cheeks with salt and pepper. Add oil into the pan and sear the pork cheeks till they turn golden brown.
• Dust the pork cheeks with flour, add red wine into the pan, and reduce the wine.
• Add chicken stock, cover pan with a lid, and let it simmer for about 2 hours.
• After two hours, check to make sure the pork cheeks are fork tender. Then add the mushrooms and cooked vegetables into the pan and braise for another 2 minutes. Serve.

SHARE