Pork cheeks with orecchiette recipe
Pork cheeks with orecchiette, broad beans, peas and mint This is a slow-cooked supper that is perfect for spring with the addition of broad beans, peas and mint at the end. Use dried orecchiette, if you prefer. 2 tbsp olive oil4 pork cheeks, trimmed1 large onion, finely chopped1 large carrot, peeled and finely chopped5 cloves1 star anise1 white peppercorn50ml/2fl oz sherry vinegar2 tbsp tomato purée100ml/3½fl oz honey1 litre/1¾ pints veal or beef stock 1 litre/1¾ pints chicken stock 2 tbsp olive oil 4 pork cheeks, trimmed 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 5 cloves 1 star anise 1 white peppercorn 50ml/2fl oz sherry vinegar 2 tbsp tomato purée 100ml/3½fl oz honey 1 litre/1¾ pints veal or beef stock 1 litre/1¾ pints chicken stock 350g/12oz semolina flour3g salt 350g/12oz semolina flour 3g salt 25g/1oz cooked broad beans25g/1oz cooked peas50g/1¾oz asparagus, roughly chopped and blanched for 2 minutes2 tbsp chopped fresh mint 25g/1oz cooked broad beans 25g/1oz cooked peas 50g/1¾oz asparagus, roughly chopped and blanched for 2 minutes 2 tbsp chopped fresh mint Method Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Simmer for 2 hours, or until the cheeks are just tender. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes.Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving. Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Simmer for 2 hours, or until the cheeks are just tender. Simmer for 2 hours, or until the cheeks are just tender. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes. Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving.