Pork Family friendly

Pork cheek with celeriac puree

Name: Pork cheek with celeriac puree
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4
Ingredients: 4 x 350g pork cheeks, trimmed; 1/4 cup (35g) plain flour; 1 tbs olive oil; 1 each onion, celery stalk and carrot, roughly chopped; 4 garlic cloves, thinly sliced; 2 bay leaves; 4 thyme sprigs; 3 tomatoes, chopped; 3/4 cup (185ml) Pedro Ximenez (sweet Spanish sherry); 3/4 cup (185ml) dry red wine; 3 cups (750ml) chicken stock; 750g celeriac, peeled, roughly chopped; 3 desiree potatoes, peeled, chopped; 30g softened unsalted butter

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by Jesse Gerner

Chef

Oct 03, 2015

Celeriac puree provides a fantastic fresh flavour to balance the rich sweetness of pork cheek.

4 x 350g pork cheeks, trimmed
1/4 cup (35g) plain flour
1 tbs olive oil
1 each onion, celery stalk and carrot, roughly chopped
4 garlic cloves, thinly sliced
2 bay leaves
4 thyme sprigs
3 tomatoes, chopped
3/4 cup (185ml) Pedro Ximenez (sweet Spanish sherry)
3/4 cup (185ml) dry red wine
3 cups (750ml) chicken stock
750g celeriac, peeled, roughly chopped
3 desiree potatoes, peeled, chopped
30g softened unsalted butter

Method

1.

Preheat oven to 160°C. Toss pork in flour and season. Heat oil in a flameproof casserole over medium-high heat. Add pork and cook, turning, for 8-10 minutes until browned. Remove pork and set aside.
2.

Drain fat, leaving 1 tbs in the casserole, then return to medium heat. Add onion, celery and carrot. Season with salt and cook, stirring, for 6-8 minutes until slightly caramelised. Add garlic, bay and thyme and cook for 2-3 minutes until fragrant. Add tomato and cook for 5 minutes, then add Pedro Ximenez, wine and stock and bring to the boil. Return pork to casserole. Cover surface with baking paper, then cover with a lid and bake for 3 hours or until tender.
3.

Remove pork and set aside. Strain braising liquid and return to casserole over medium-low heat. Cook, skimming impurities from the surface, for 35 minutes or until reduced. Return pork to casserole.
4.

Meanwhile, place celeriac and potato in a large pan of cold, salted water. Bring to the boil, then simmer for 15-20 minutes until tender. Drain, then whiz in a food processor with butter until smooth. Season.
5.

Serve pork with puree and sauce.