Braised pigs' cheeks and chorizo

11 September 2006
Braised pigs' cheeks and chorizo

Ingredients (serves four) 8 pigs' cheeks 150ml red wine 150ml port 120g butter 200g mirepoix 150ml veal stock For the mash 3 large potatoes 7 cloves garlic 100g butter Handful flat parsley Salt For the garnish 50g chorizo, sliced Crackling (optional) ### Method Marinate the cheeks in wine and port, preferably overnight. Drain and reserve the liquor. Dry thoroughly. Brown the meat in half of the butter then brown the mirepoix in the remainder and combine in a heavy pot. Add the reserved liquor and stock and braise in the oven for 11/2 hours at 150°C. Make up the mash. Pass the braising juices and reduce to a desired concentration. Serve a quenelle of mash and two cheeks. Garnish with a slice of chorizo and pour over the braising jus. Add crackling if required. Photo © Sam Bailey
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