Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
For the pork cheeks
- 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
For the eggless pasta dough
- 350g/12oz semolina flour
- 3g salt
To serve
- 25g/1oz cooked broad beans
- 25g/1oz cooked peas
- 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 and mint just before serving.
