Iberico pork cheeks recipe
 Treat yourself to melt-in-the-mouth pork cheeks with cheesy, creamy polenta and a fresh radicchio salad. 2 tbsp olive oil12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped1 banana shallot, peeled and chopped200ml/7fl oz port2 star anise500ml/18fl oz chicken stock 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped 1 banana shallot, peeled and chopped 200ml/7fl oz port 2 star anise 500ml/18fl oz chicken stock 1 garlic clove, halved1 thyme sprig300-400ml/10-14fl oz full-fat milk50g/1¾oz quick-cook polenta50g/1¾oz Parmesan, grated 1 garlic clove, halved 1 thyme sprig 300-400ml/10-14fl oz full-fat milk 50g/1¾oz quick-cook polenta 50g/1¾oz Parmesan, grated ½ head radicchio, leaves separated and roughly chopped1 tsp balsamic vinegar3 tsp extra virgin olive oil1 tbsp chopped fresh flatleaf parsley ½ head radicchio, leaves separated and roughly chopped 1 tsp balsamic vinegar 3 tsp extra virgin olive oil 1 tbsp chopped fresh flatleaf parsley Method To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft.To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving.To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley. To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft. To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft. To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving. To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving. To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley. To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley.