Iberico pork cheeks
Treat yourself to melt-in-the-mouth pork cheeks with cheesy, creamy polenta and a fresh radicchio salad.
Ingredients
For the pork cheeks
- 2 tbsp olive oil
- 12 (1kg/2lb 4oz) Iberico pork cheeks
- 2 garlic cloves, chopped
- 1 banana shallot, peeled and chopped
- 200ml/7fl oz port
- 2 star anise
- 500ml/18fl oz chicken stock
For the polenta
- 1 garlic clove, halved
- 1 thyme sprig
- 300-400ml/10-14fl oz full-fat milk
- 50²µ/1¾´Ç³ú quick-cook polenta
- 50²µ/1¾´Ç³ú Parmesan, grated
To serve
- ½ head radicchio, leaves separated and roughly chopped
- 1 tsp balsamic vinegar
- 3 tsp extra virgin olive oil
- 1 tbsp chopped fresh flatleaf parsley
Method
To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft.
To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving.
To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley.
