Perfect match: braised pork cheeks with pinot meunier

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 4 pork cheeks (220gm each), trimmed (see note)
  • 2 onions, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 leek, white part only, coarsely chopped
  • 250 ml white wine
  • 3 litres (12 cups) chicken stock
  • ½ bunch thyme
  • 2 fresh bay leaves
  • 2 black peppercorns
  • 110 gm farro perlato (see note)
  • 1 bunch each baby carrots and baby turnips (about 8 each), trimmed
  • 12 baby leeks
  • 150 gm silverbeet, trimmed, coarsely chopped
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.

Topics:

TURNIPS, PORK, SILVERBEET, MAIN, FARRO, CARROTS, AUTUMN, THYME, MODERN AUSTRALIAN, DRINK SUGGESTION, LEEKS

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

Styling:

GERALDINE MUNOZ

FEATURED IN

Jun 2009

Jun 2009

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