American Season's Recipes
(This dish has a lot of elements but is great because parts of it can be cooked days in advance. The relish can be made up to 3 days ahead, as can the shallot spread, both must be covered and refrigerated.)
6 pork Cheeks trimmed of excess fat
1 tablespoon extra virgin olive oil
1 teaspoon salt and pepper
1 large carrot diced small 1/2 inch dice
1/2 cup of white onion, finely diced
1 piece of celery finely diced
1 cup of dry red wine
3 cups of good quality beef broth
1 tablespoon tomato paste
2 sprigs each rosemary, oregano & thyme
1 fresh bay leaf
2 cloves of garlic
Season pork cheeks with salt and pepper. In a high sided, oven safe sauté pan, heat olive oil. When the oil is hot, put the pork cheeks in to brown. Reduce to a medium heat and brown all sides of the cheeks about 45 seconds on each side. Add garlic, onions, celery, red wine , broth and tomato paste and simmer for a minute of two and then add rosemary, bay leaf, thyme and oregano, Cover pan with a lid, and place in a 350 degree preheated oven. Allow cheeks to braise for three hours until pork cheeks are tender.
1 cup of ripe tomatoes medium diced ½ inch dice
2 ears sweet corn cooked and removed from cob
2 scallions finely chopped
10 sprigs of cilantro finely chopped
1/2 cup minced red onion
1/2 red jalapeño finely diced seeds removed
juice of one lime
3 tablespoons extra virgin olive oil
In a medium bowl mix all ingredients allow to marinate for at least 2 hours refrigerated
