Glazed pork cheeks with mushroom ketchup

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the glazed pork cheeks

  • 4 pork cheeks, trimmed
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stick, chopped
  • 1 tbsp honey
  • 500ml/18fl oz chicken or veal stock
  • 1 bay leaf
  • 2 garlic cloves
  • thyme sprig
  • 1 star anise
  • 2 cloves
  • 1 pear, julienned, to serve
  • 1 slice of celeriac, julienned, to serve
  • splash of olive oil, to serve
  • 1 lemon, juice only, to serve
  • salt and freshly ground black pepper

For the mushroom ketchup

  • 2 tbsp dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 3 field mushrooms, chopped
  • 6 chestnut mushrooms, chopped
  • 1 tsp brown sugar
  • 1 tsp white wine vinegar
  • dash of Worcestershire sauce
  • salt and freshly ground black pepper

For the pickled mushrooms

  • 100ml/3½fl oz white wine vinegar
  • 100ml/3½fl oz boiling water
  • 6 chestnut mushrooms, cut into quarters
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh tarragon
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