Market Grounds head chef Matthew Ladkin shares his recipe for sticky braised pork cheeks with smoked ham and cheese croquettes, cauliflower and crispy kale.
BRAISED PORK CHEEKS
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
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
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
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.
350g of chopped cauliflower
125g of butter
150g of cream
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
16 cauliflower florets (bite-size pieces)
100ml of white wine vinegar
50ml of water
50g of sugar
1 Boil all ingredients and pour over the cauliflower florets.
2 Cover till cool, then set aside for plating
1 Deep-fry kale at 150 degrees Celsius till crispy and set aside for plating.