RECIPE: Sticky braised pork cheeks

RECIPE: Sticky braised pork cheeks

Market Grounds head chef Matthew Ladkin shares his recipe for sticky braised pork cheeks with smoked ham and cheese croquettes, cauliflower and crispy kale.

Serves: 4

BRAISED PORK CHEEKS

Ingredients
16 pork cheeks cleaned
2 carrots, chopped roughly
1 large onion, chopped roughly
2 garlic cloves
50g of thyme
500ml of chicken stock
500ml of red wine

Method
1 Seal off the pork cheeks and try to achieve a deep caramelisation.
2 Add the vegetables and herbs, and saute for a few minutes.
3 Deglaze with the wine and bring to a boil, add the chicken stock and cover with aluminium foil. Bake in the oven at 160 degrees Celsuis for 2 hours. The pork cheeks should be tender to the touch.
4 Strain off the braising liquid and reduce to achieve a sticky sauce consistency.
5 Add the braised cheeks and coat well, ready for plating.

SMOKED HAM AND CHEESE CROQUETTES

Ingredients
2 smoked ham hocks
150g of mature cheddar (small dices)
4 large royal blue potatoes, mashed
50g of seeded mustard
50g of chopped soft herbs

Method
1 Boil the ham hocks in water for three hours, then cool down and pick the meat off the bone.
2 Add the dry mash, chopped herbs, mustard and cheese.
3 Cut the desired rectangle shape and set in the fridge till firm.
4 Coat the croquette in plain flour, dip in an egg wash (three egg yolks and 100ml of milk) then transfer and coat in panko bread crumbs.
5 Set aside to deep-fry at 170 degrees Celsius.

CAULIFLOWER PUREE

Ingredients
350g of chopped cauliflower
125g of butter
150g of cream
Salt
Pepper

Method
1 On a low heat, cook the cauliflower in the butter until tender and add the cream.
2 Bring to the boil and blend with the salt and pepper to taste.
3 Set aside and keep warm, ready for plating

CAULIFLOWER PICKLE

Ingredients
16 cauliflower florets (bite-size pieces)
100ml of white wine vinegar
50ml of water
50g of sugar
1tsp turmeric

Method
1 Boil all ingredients and pour over the cauliflower florets.
2 Cover till cool, then set aside for plating

KALE

Method
1 Deep-fry kale at 150 degrees Celsius till crispy and set aside for plating.