Iberian Cheek Glazed with Pedro Ximénez and Miso

Braised pork cheeks with Pedro Ximénez and miso, served with roasted sweet potato parmentier and Asian touches. A seductive and tender dish.

Time: 270 min · Servings: 8 · Calories: 261 kcal

Ingredients

• 1600 units Iberian pork cheek
• 150 units onion
• 160 units carrot
• 200 units leek
• 15 tablespoon of tomato paste
• 10 clove of garlic clove
• 300 ml red wine
• 100 ml Pedro Ximénez
• 500 ml beef broth
• 15 tablespoon of white miso
• 3 stick of cinnamon stick
• 2 units star anise
• 5 peppercorns black peppercorn
• 2 bay leaf bay leaf
• 400 strips of orange peel strip
• 30 to taste olive oil
• 20 to taste salt
• 800 g sweet potato
• 50 g butter
• 30 ml cream
• 5 to taste salt
• 2 to taste white pepper
• 15 to taste fresh chives
• 15 to taste chili oil
• 10 to taste katsuobushi
• 5 to taste Maldon salt

Method

1. Season the Iberian pork cheeks on all sides.
2. Peel the onion, carrots, and leek, and cut them into dice to sauté. Mince the garlic cloves.
3. Sear the pork cheeks in olive oil over high heat in a pot until browned on all sides. Remove them and set aside.
4. In the same pot, sauté the vegetables with the tomato paste and garlic cloves over medium heat until soft.
5. Pour in the red wine, reduce by half, add the Pedro Ximénez and white miso. Return the reserved pork cheeks, beef broth, cinnamon stick, star anise, black peppercorns, bay leaf, and orange peel strips to the pot. Bring to a boil, reduce to minimum heat, and braise covered for 3 hours until the meat is tender.
6. Carefully remove the pork cheeks, strain the broth separating the vegetables, and reduce it over high heat until thick and glossy.
7. Wrap the sweet potatoes in aluminum foil and roast them in the oven at 200°C for 1 hour and a half. Mash them with the butter and cooking cream, and season with salt and white pepper.
8. Create a base of sweet potato parmentier on the plate, place the pork cheek in the center, and coat it with the reduced glaze. Garnish with fresh chives, chili oil, katsuobushi, and Maldon salt.

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Categories: Meat & Poultry · All recipes

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