Lemon Braised Duroc Pork Cheeks
For the Cheeks
8 Duroc Pork Cheeks, cleaned of all silver skin
1 med. Leek, sliced thinly and rinsed
2 stalks, Celery, sliced thinly
One Carrot, peeled, sliced thinly
1 clove Garlic, minced
½ cup White Wine
2 cups Light Chicken Stock
4 sprigs fresh Thyme
4 sprigs fresh Sage
Kosher salt, White Pepper
2 Tbsp. Salad Oil
Heat a large sauté pan over medium high heat. Season each side of the cheeks liberally with the salt and pepper, sear each side and remove from the pan. Add the vegetables, cooking for four minutes, until they start to turn translucent and caramelize. Place the cheeks back with the vegetables, deglaze with the wine, add the herbs, and cover with the chicken stock. Bring to a simmer, cover, and place in a 325’ oven until the cheeks are tender, about 35 minutes. Reserve.
For the Gnocchi
1 Large Yukon Gold Potato, peeled and diced
1 ¼ cups All Purpose Flour
½ stick (4 Tablespoons) Unsalted Butter, melted
2 Tablespoons, Sour Cream
2 Egg Yolks
Kosher Salt, White Pepper
Place the diced potato in a small saucepot, cover with water, add a pinch of salt, and simmer until potato is tender. Drain completely, and pass through a food mill or sieve. Mix the potato with the butter, sour cream and the flour, mix until incorporated. Slowly add all the egg yolks, season with the salt and white pepper. Roll onto a heavily floured board, rolling into long cylinders, ½” thick. Cut into ¾ “ pieces, and blanch in salted simmering water, until they float. Shock in salted ice water, then toss in salad oil. Reserve.
For the Sauce
4 Lemons, peeled
4 Sprigs fresh Sage
2 Shallots, peeled and diced
2 cups White Wine
½ cup Heavy Cream
½ lb. Unsalted Butter, cut into ¼ inch cubes
½ tsp. Black Peppercorns, Whole
1 Bay Leaf
Kosher Salt, White Pepper
In a small heavy bottomed sauce pan, combine the wine, lemon, bay leaf, sage, shallots, and the peppercorns, bring to a simmer. Reduce until almost dry, add the cream and reduce by half again. Slowly whisk in the butter, season with the salt and pepper. Reserve.
To Assemble
2 medium Tomatoes, peeled, seeded, diced
4 oz. Mixed Pitted Olives, sliced
1 Tbsp. Capers
1 Red Pepper, roasted, julienned
2 oz. Unsalted Butter
In a medium sized sauté pan, melt the butter. Ass the butter starts to brown, add the gnocchi, then the tomatoes, then the olives and capers, sauté for a minute. Divide the cheeks into four bowls, then add the gnocchi mixture, finish with the sage butter. Garnish with the sage butter.
Enjoy!
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