With the clocks having gone back last weekend, the nights are drawing in earlier and winter seems almost knocking at our door. With the colder months set out before us, hearty food comes into its own. It’s with this in mind that I came up with this wintery of dishes. The type of meal that you can only really do justice to after a long bracing walk. Pork cheeks, if you have never tried them before, are flakey, succulent and a real treat to have now and again. I cook them at a low temperature (130 degrees) for 3 hours, which gives a similar texture to pulled pork. I have combined them with a Mexican influenced sauce, which envelopes the pork cheeks making them irresistibly tasty.
I have paired the dish with a glass of Fino, which cuts through the sweet, sticky richness of the pig cheeks sauce. I ordered both the pork cheeks and Fino from Basco Fine Foods, which are Spanish food importers and supplies based in Yorkshire. They have won many gourmet food accolades and have a wide selection of really tasty food and drink, perfect for the Christmas season. They are well priced and even do next day deliver, which is a real bonus.
I have paired the pork cheeks with creamy polenta, which is the perfect partner to soak up all the tasty sauce. I know polenta divides people but please trust me when I say it really comes into its own in this dish.
So I hope you get to give this one a go over the winter months. Let me know how you get on and if you are on instagram take a photo of it and use the #chilliandmint and tag me @chilliandmint so I can see. It comfortably feeds 6 people as you’ll find that two pig cheeks are very filling.
Mexican Slow Cooked Pork Cheeks With Chipotle
3 whole dried chipotle chillies
1,246kg pork cheeks
flour for dusting
2 tbsp vegetable oil
1 tsp cumin seeds
350g red onion, finely chopped
1 tsp salt
3 carrots, finely chopped
5 garlic cloves, finely chopped
1 cinnamon stick
2 bay leaves
2 tbsp tomato puree
3 tbsp white wine vinegar
2 tbsp balsamic vinegar
1 handful of fresh oregano
2 tbsp demerara sugar
700ml vegetable stock
50ml Fino En Rama
1/2 juice of an orange
- Preheat an oven to 130 degrees.
- Place the dried chipotle chillies in a pan of boiling water so that they are covered and simmer for 30 mins.
- Place some plain flour on a plate and then dust all the pigs cheeks. Heat a large pan and add a little vegetable oil and bronze the pigs cheeks in batches. This will take a couple of minutes on each side. Place to one side to rest.
- In the same pan add a little more vegetable oil and add the cumin seeds followed after 20 seconds by the red onions and salt. After 5 minutes add the carrots and garlic and simmer gently for a further 5 minutes.
- Meanwhile drain the chipotle and remove any seeds. Using a blender, blend them into a smooth paste.
- Add the cinnamon stock, bay leaves, tomato puree, chipotle paste, both vinegars, the Fino En Rama, fresh oregano and demerara sugar.
- Return the pig cheeks to the pan and coat them in the sauce.
- Add the vegetable stock so that the pig cheeks are submerged and place them in the oven for 3 hours.
1/2 tsp salt
150g powdered coarse polenta/cornmeal
1 heaped tbsp butter
- Heat the milk and water in a pan and add the salt.
- When the milk/water has boiled add the powdered polenta and whisk so that it become smooth and mixes completely with the water/milk.
- Whisk every few minutes, on a low heat, for 20-30 minutes so that the polenta remains smooth. Add a little more milk if you feel it is a little too thick. It will begin to come away from the sides. Taste to see if it is done and serve immediately.
Note: This post was kindly sponsored by Basco Fine Foods.