This our 2017 pork dish, we have made it many times, but, due to the strength (or not) of the chillies it is different every time, but always enjoyable.
As we have now got our hands on the real dried chipolte chillies we are looking forward to a taste sensation on Pork day.
Serves 6
Ingredients
3 whole dried chipotle chillies
1,246kg pork cheeks
flour for dusting
2 tbsp vegetable oil
1 tsp cumin seeds
350g red onion, finely chopped
1 tsp salt
3 carrots, finely chopped
5 garlic cloves, finely chopped
1 cinnamon stick
2 bay leaves
2 tbsp tomato puree
3 tbsp white wine vinegar
2 tbsp balsamic vinegar
1 handful of fresh oregano
2 tbsp demerara sugar
700ml vegetable stock
50ml Sherry
1/2 juice of an orange
Preheat an oven to 130 degrees.
Method
Place the dried chipotle chillies in a pan of boiling water so that they are covered and simmer for 30 mins.
Place some plain flour on a plate and then dust all the pigs cheeks. Heat a large pan and add a little vegetable oil and bronze the pigs cheeks in batches. This will take a couple of minutes on each side. Place to one side to rest.
In the same pan add a little more vegetable oil and add the cumin seeds followed after 20 seconds by the red onions and salt. After 5 minutes add the carrots and garlic and simmer gently for a further 5 minutes.
Meanwhile drain the chipotle and remove any seeds. Using a blender, blend them into a smooth paste.
Add the cinnamon stock, bay leaves, tomato puree, chipotle paste, both vinegars, the Sherry fresh oregano and demerara sugar
Return the pig cheeks to the pan and coat them in the sauce.
Add the vegetable stock so that the pig cheeks are submerged and place them in the oven for 3 hours.
Polenta
200ml milk
600ml water
1/2 tsp salt
150g powdered coarse polenta
1 heaped tbsp butter
Heat the milk and water in a pan and add the salt.
When the milk/water has boiled add the powdered polenta and whisk so that it become smooth and mixes completely with the water/milk.
Whisk every few minutes, on a low heat, for 20-30 minutes so that the polenta remains smooth. Add a little more milk if you feel it is a little too thick. It will begin to come away from the sides. Taste to see if it is done and serve immediately.
All you will need now is a good bottle of Loire Wine, and were better to start then at letasting room
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