AT A GLANCE
|01||Heat oil in a large saucepan or casserole over high heat, add pork cheeks and cook, turning once, until golden (3-5 minutes). Remove pork cheeks from pan and set aside, reduce heat to medium, add onion, carrot, celery and leek to pan and stir occasionally until golden (5-7 minutes). Deglaze pan with wine and reduce by half (2-3 minutes). Add cheeks, stock, thyme, bay leaves and peppercorns, reduce heat to low and cook, covered, until cheeks are tender (1½-2 hours).|
|02||Remove cheeks from stock and reserve. Strain stock into a clean saucepan (discard solids), bring to the boil over medium heat, add farro and cook until almost tender (15-20 minutes). Add baby carrots and turnips and stir until starting to soften (3-5 minutes). Add baby leeks and cook until leeks start to soften (2-3 minutes), return cheeks to stock, stir through silverbeet, cook until wilted (1-2 minutes) and season to taste.|
|03||Divide vegetables, farro and pork among bowls, ladle over broth and serve immediately.|
Note Pork cheeks may need to be ordered ahead from specialty butchers. Farro perlato is available from select delicatessens. If unavailable, substitute pearl barley.