Braised Pork Cheeks Pasta


Braised Pork Cheeks Pasta


Braised Pork Cheeks Pasta 

140g                Blanched cavatelli pasta (or your favorite pasta) 
140g                diced cooked pork cheeks with its own braised sauce 
20g                  Chopped spring onions
50g                  diced bacon
20g                  Crispy crackling pork skin (chicharron)
20g                  diced semi dried tomatoes  
20g                  sliced green olives 
1 pc                 Egg yolk 

Sauté the bacon in a little oil until crispy and set aside, to the pan add olives, semi dried tomatoes.
Add the pork’s cheeks and sauce and cook for 2 minutes.
Add the blanched pasta and check seasoning.
Place on the serving bowl and add garnishes of spring onions, crispy pork skin and crispy bacon.
And lastly the egg yolk this pasta is best when the egg yolk and garnishes are mixed in and eaten immediately.  

Braised Pork Cheeks 

1 pc                 red chili chopped
1 tsp                coriander seed crushed
3 pc                 star anise
120 ml             red wine vinegar
1\2 lit               red wine
1\2 lit               chicken stock or water 
1\2 lit               veal jus (or a light gravy)
2 pc                 sprigs of rosemary
2 pc                 sprigs of thyme

Season and sear cheeks in olive oil.
Add the onions, garlic, chili, coriander, star anise and cook slowly for 10 minutes.
Deglaze with vinegar and wine, reduce to half and add stocks, herbs
Add cheeks and cook for 1 hour or until soft.
Carefully take out cheeks and set aside
Strain the sauce and cook again for 5 minutes.
The cheeks stay very juicy in the sauce and improve on re heating.
Perfect for pastas or on top of risottos or mashed potatoes.