Braised Pork Cheeks with Mustard Greens

Braised Pork Cheeks with Mustard Greens | 0 Comments
From Braised Pork Cheeks , Aired on Mon 8/24
Chef Jeff Henderson, Pork, emeril lagasse
Instructions

WHAT TO GET

braise

4 pork cheeks

1 small diced yellow onion

2 heirloom carrots, sliced

5 roasted garlic cloves, roughly chopped

⅓ cup white wine

4 cups beef stock

1 herb bundle

2 tablespoons kosher salt

2 teaspoons pepper

2 teaspoons cajun seasoning

2 tablespoons olive oil

¼ cup pepper jelly

¼ cup molasses

chervil for garnish

pan sauce

¾ cup jus from braise, reduced

Mustard greens

½ bunch mustard green, de-stemmed and roughly chopped

½ cup small diced turnip

1 tablespoon brown sugar

¾ cup diced smoked bacon

1 tablespoon minced roasted garlic

1 tablespoon butter

salt and pepper to taste

crispy mustard green garnish

2 leaves of mustard greens, de stemmed and very thinly chiffonaded

2 cups vegetable oil

braise

1.    rub pork cheek with salt, pepper, and cajun

2.   sear in olive oil in high heat dutch oven

3.   remove cheeks when outside is seared

4.   reduce heat to medium-high and add carrot, onion, garlic

5.   once onions brown, add wine to reduce

6.   once wine reduces, add beef stock, cheeks and herb bundle

7.   cook on low heat for 1.5-2 hours

8.   remove cheeks and strain vegetables out of jus, reserving jus

pan sauce

1.    In medium heat skillet pour jus (strained of vegetables) into skillet

2.   let simmer until consistency thickens (about 10 minutes)

mustard greens

1.    bring bacon, butter and turnips and garlic to high heat in skillet

2.   when bacon renders, add mustard greens salt, pepper, and sugar

3.   cook until mustard greens tender

4.   add 1 teaspoon sugar if still bitter

crispy mustard greens

1.    preheat oil in pot to 350 degrees

2.   drop in mustard green for 30 seconds-1 minute

Presentation

1.    spoon mustard green onto plate

2.    place thinly on-the-bias sliced pork cheeks onto mustard green

3.    drizzle pan sauce, molasses, and pepper jelly directly on top

4.    top with crispy mustard green

5.    garnish with chervil

 

Ingredients
  • 4 pork cheeks
  • 1 small diced yellow onion
  • 2 heirloom carrots, sliced
  • 5 roasted garlic cloves, roughly chopped
  • ⅓ cup white wine
  • 4 cups beef stock
  • 1 herb bundle
  • 2 tablespoons kosher salt
  • 2 teaspoons pepper
  • 2 teaspoons cajun seasoning
  • 2 tablespoons olive oil
  • ¼ cup pepper jelly
  • ¼ cup molasses
  • chervil for garnish
  • ¾ cup jus from braise, reduced
  • ½ bunch mustard green, de-stemmed and roughly chopped
  • ½ cup small diced turnip
  • 1 tablespoon brown sugar
  • ¾ cup diced smoked bacon
  • 1 tablespoon minced roasted garlic
  • 1 tablespoon butter
  • salt and pepper to taste
  • 2 leaves of mustard greens, de stemmed and very thinly chiffonaded
  • 2 cups vegetable oil

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