Braised pork cheeks with polenta recipe

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Jun Tanaka cooks his pork cheeks in a spicy sweet white wine reduction, then serves with a creamy parmesan polenta and fresh salsa verde.

Ingredients

  • 12 pork cheeks fat and sinew removed
  • 2 carrots, chopped
  • 1 onion, chopped
  • 50 ml red wine vinegar
  • 200 ml white wine
  • 2 tbsp honey
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 1 l chicken stock
  • 2 tomatoes, chopped
  • 12 pork cheeks fat and sinew removed
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1.8 fl oz red wine vinegar
  • 7 fl oz white wine
  • 2 tbsp honey
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 1.8 pints chicken stock
  • 2 tomatoes, chopped
  • 12 pork cheeks fat and sinew removed
  • 2 carrots, chopped
  • 1 onion, chopped
  • 0.2 cup red wine vinegar
  • 0.8 cup white wine
  • 2 tbsp honey
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 4.2 cups chicken stock
  • 2 tomatoes, chopped
For the polenta
  • 175 g quick polenta
  • 50 g unsalted butter
  • 50 g grated parmesan
  • 6.2 oz quick polenta
  • 1.8 oz unsalted butter
  • 1.8 oz grated parmesan
  • 6.2 oz quick polenta
  • 1.8 oz unsalted butter
  • 1.8 oz grated parmesan
For the salsa verde
  • 0.5 bunch parsley
  • 0.5 bunch mint
  • 0.5 bunch basil
  • 1 tbsp capers
  • 2 anchovy fillets
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • 200 ml olive oil
  • 1 lemon, juice only
  • 0.5 bunch parsley
  • 0.5 bunch mint
  • 0.5 bunch basil
  • 1 tbsp capers
  • 2 anchovy fillets
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • 7 fl oz olive oil
  • 1 lemon, juice only
  • 0.5 bunch parsley
  • 0.5 bunch mint
  • 0.5 bunch basil
  • 1 tbsp capers
  • 2 anchovy fillets
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • 0.8 cup olive oil
  • 1 lemon, juice only

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 105 mins
  • Serves: 4

Step-by-step

  1. Pour some olive oil in a pan, season the pork cheeks and brown on both sides, drain the fat but leave the pork cheeks in the pan and deglaze with the vinegar. Take out of the pan.
  2. In a separate pan add a little olive oil and sweat the carrots and onions, add the spices, white wine and reduce. Place the pork on the vegetables, add the tomatoes, vinegar and honey. Pour in the chicken stock, bring to the simmer and place in the oven at 180°C for 11/2 hours.
  3. When the pork is cooked remove from the pan and strain the sauce through a sieve. Place some of the cooking alcohol in a pan with the pork and reduce until sticky and glazed.
  4. To cook the polenta, boil 1 litre of water in a saucepan and bring to a simmer, in a constant stream whisk in the polenta and cook for 5min. Season, add the parmesan and finally the butter.
  5. To make the salsa verde, blitz all the ingredients in a blender and season.
  6. To serve, spoon the polenta onto a plate, place the pork cheeks on top and drizzle with salsa verde.

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