FAIR WARNING: THIS IS NOT A LIGHT, SUMMERY DISH. PORK CHEEKS, WHICH YOU'LL PROBABLY HAVE TO ORDER FROM YOUR BESPOKE BUTCHER, ARE UNQUESTIONABLY THE IDEAL STEW MEAT. EACH IS ABOUT THE SIZE OF AN EGG AND LIKE EGGS, THEY ARE UNIFORM IN SIZE; SOLID MEAT, WHICH WITH A LITTLE BRAISING, ARE TRANSFORMED INTO TENDER, TOOTHSOME MORSELS. I USUALLY MAKE THEM WITH SPARKLING HARD CIDER, ADDING CRÉME FRAÎCHE AT THE END. THIS TIME, I WANTED TO TRY SOMETHING DIFFERENT. NOT WORKING FROM A SPECIFIC RECIPE, THE DISH EVOLVED DURING THE PREPARATION. I'D SUBSTITUTED WHITE WINE FOR CIDER, WHICH IS SWEET, SO AFTER THE CHEEKS WERE COOKED, THE LIQUID TASTED SOUR, ACIDIC. TO SOFTEN AND ENRICH IT, I MADE A VELOUTÉ WITH THE LIQUID, THEN ADDED AN EGG AND CREAM MIXTURE. THIS ACHIEVED THE BALANCE I NEEDED, ALTHOUGH, ADMITTEDLY, I WOUND UP WITH A MUCH MORE LUXURIOUS DISH THAN I'D INTENDED. WHICH GOES TO SHOW IT'S OKAY TO MAKE MISTAKES AS LONG AS YOU CAN FIX THEM.
https://johnpleshettemealoftheweek.com/recipes/pork-cheeks-with-potatoes-and-carrots/
HEAT 3 TBSPS OF OLIVE OIL IN A DUTCH OVEN.
DRY THE PORK CHEEKS WITH PAPER TOWELS, SALT AND PEPPER. WHEN THE OIL IS SMOKING, ADD THEM TO THE POT.
LOWER THE HEAT TO MEDIUM. BROWN ON BOTH SIDES.
MEANWHILE, TRIM THE LEEK, SPLIT LENGTHWISE AND RINSE UNDER RUNNING WATER. CUT CROSSWISE INTO 1/2-INCH PIECES.
TRIM THE GARLIC CLOVES, REMOVE SKIN AND SLICE LENGTHWISE INTO THIN SLIVERS.
PEEL THE POTATOES AND SLICE IN HALF LENGTHWISE. TRIM AND PEEL (IF NECESSARY) THE CARROTS.
ONCE THE PORK CHEEKS HAVE BROWNED, REMOVE.
ADD 2 TBSPS OF BUTTER, THE LEEKS AND GARLIC. REDUCE HEAT TO LOW. STIR THE VEGETABLES. COVER AND SWEAT GARLIC AND LEEKS UNTIL THE LEEKS ARE TRANSLUCENT.
MEANWHILE, TIE TOGETHER 4 SPRIGS OF THYME. 2 BAY LEAVES, AND 10 PARSLEY STEMS. ADD YOUR BOUQUET GARNIE TO THE POT.
POUR IN 2 CUPS OF WHITE WINE. RAISE THE HEAT TO A BOIL, SO THE ALCOHOL WILL COOK OFF, THEN LOWER TO A SIMMER AND COVER.
SIMMER ON A LOW HEAT FOR ABOUT AN HOUR. AFTER 30 MINUTES, ADD THE CARROTS AND POTATOES. THE PORK CHEEKS ARE DONE WHEN EASILY PIERCED WITH A SHARP FORK AND THE VEGETABLES ARE TENDER.
REMOVE ALL THE INGREDIENTS TO A PLATE. DISCARD BOUQUET GARNIE, LEEKS AND GARLIC.
HEAT 3 TBSPS OF BUTTER IN A MEDIUM SAUCEPAN. WHEN THE BUTTER MELTS AND THE FOAM SUBSIDES, WHISK IN 3 TBSPS OF FLOUR. CONTINUE WHISKING TILL THE ROUX IS SMOOTH AND TURNS AMBER.
REMOVE FROM THE HEAT AND WHISK IN ALL THE LIQUID FROM THE DUTCH OVEN. RETURN TO A LOW HEAT AND CONTINUE STIRRING UNTIL THE MIXTURE THICKENS TO CONSISTENCY OF PEA SOUP. REMOVE FROM THE HEAT.
BEAT 2 EGG YOLKS WITH 1/2 CUP OF HEAVY CREAM. WHISK IN A FEW TBSPS OF HOT STOCK TO THE EGG/CREAM MIXTURE. ADD 1/2 CUP SLOWLY, WHISKING CONSTANTLY. FINALLY, POUR THE EGG/CREAM ENRICHMENT BACK INTO THE DUTCH OVEN.
RETURN THE CHEEKS AND THE VEGETABLES TO THE POT. HEAT GENTLY, STIRRING THE INGREDIENTS SO THEY'RE EVENLY COATED WITH THE SAUCE.
GARNISH WITH CHOPPED CHIVES.
SERVES 4-6
Ingredients
Directions
HEAT 3 TBSPS OF OLIVE OIL IN A DUTCH OVEN.
DRY THE PORK CHEEKS WITH PAPER TOWELS, SALT AND PEPPER. WHEN THE OIL IS SMOKING, ADD THEM TO THE POT.
LOWER THE HEAT TO MEDIUM. BROWN ON BOTH SIDES.
MEANWHILE, TRIM THE LEEK, SPLIT LENGTHWISE AND RINSE UNDER RUNNING WATER. CUT CROSSWISE INTO 1/2-INCH PIECES.
TRIM THE GARLIC CLOVES, REMOVE SKIN AND SLICE LENGTHWISE INTO THIN SLIVERS.
PEEL THE POTATOES AND SLICE IN HALF LENGTHWISE. TRIM AND PEEL (IF NECESSARY) THE CARROTS.
ONCE THE PORK CHEEKS HAVE BROWNED, REMOVE.
ADD 2 TBSPS OF BUTTER, THE LEEKS AND GARLIC. REDUCE HEAT TO LOW. STIR THE VEGETABLES. COVER AND SWEAT GARLIC AND LEEKS UNTIL THE LEEKS ARE TRANSLUCENT.
MEANWHILE, TIE TOGETHER 4 SPRIGS OF THYME. 2 BAY LEAVES, AND 10 PARSLEY STEMS. ADD YOUR BOUQUET GARNIE TO THE POT.
POUR IN 2 CUPS OF WHITE WINE. RAISE THE HEAT TO A BOIL, SO THE ALCOHOL WILL COOK OFF, THEN LOWER TO A SIMMER AND COVER.
SIMMER ON A LOW HEAT FOR ABOUT AN HOUR. AFTER 30 MINUTES, ADD THE CARROTS AND POTATOES. THE PORK CHEEKS ARE DONE WHEN EASILY PIERCED WITH A SHARP FORK AND THE VEGETABLES ARE TENDER.
REMOVE ALL THE INGREDIENTS TO A PLATE. DISCARD BOUQUET GARNIE, LEEKS AND GARLIC.
HEAT 3 TBSPS OF BUTTER IN A MEDIUM SAUCEPAN. WHEN THE BUTTER MELTS AND THE FOAM SUBSIDES, WHISK IN 3 TBSPS OF FLOUR. CONTINUE WHISKING TILL THE ROUX IS SMOOTH AND TURNS AMBER.
REMOVE FROM THE HEAT AND WHISK IN ALL THE LIQUID FROM THE DUTCH OVEN. RETURN TO A LOW HEAT AND CONTINUE STIRRING UNTIL THE MIXTURE THICKENS TO CONSISTENCY OF PEA SOUP. REMOVE FROM THE HEAT.
BEAT 2 EGG YOLKS WITH 1/2 CUP OF HEAVY CREAM. WHISK IN A FEW TBSPS OF HOT STOCK TO THE EGG/CREAM MIXTURE. ADD 1/2 CUP SLOWLY, WHISKING CONSTANTLY. FINALLY, POUR THE EGG/CREAM ENRICHMENT BACK INTO THE DUTCH OVEN.
RETURN THE CHEEKS AND THE VEGETABLES TO THE POT. HEAT GENTLY, STIRRING THE INGREDIENTS SO THEY'RE EVENLY COATED WITH THE SAUCE.
GARNISH WITH CHOPPED CHIVES.
SERVES 4-6
