Braised Pig Cheeks

[russbeer]

Got the recipe emailed to me from Kenny Atkinson (michelin starred chef that I know)

Just finished eating these that I cooked today. Bloody gorgeous. The most tender meat ever.

Anyone interested in the recipe?

[burner1]

WHy not mate.. sounds interesting and probably a cheaper cut of meat as well?

[russbeer]

They are very cheap, but the recipe needs about £10 of extra ingredients, but you obviously might have some of them already. Morrisons have just started selling them in the butchery aisle. 4 for about £1.30, they do shrink a little, but 4 each is ideal with some roast taters and veg :o)

Will post recipe shortly mate

[prezzy]

I have cooked them quite a few times and beef cheeks both quality get mine, and the rest of my meat from local butchers

yea get the recipe up

[russbeer]

Here ya go... let me know what you think after you've done em. Mine were bloody gorgeous.

Because this is a restaurant recipe, its based on mass production. I found that 12 cheeks is about a kilo, so obviously split the ingredients by 5 if doing 1kg.

(and its cut and pasted from the email he sent me so its in caps )


BRAISED PIG CHEEKS


INGREDIENTS

MARINADE
5 KG PIGS CHEEKS
2 TBSP CUMIN SEEDS
50 GM GINGER - PEELED & GRATED
150 GM HONEY
200 ML RED WINE VINEGAR
16 CLOVES GARLIC - PEELED
6 SPRIGS OF MINT & THYME
750 ML RED WINE
4 LITRES VEAL STOCK
2 LITRES CHICKEN STOCK
3 CARROTS - CHOPPED
3 STICKS CELERY - CHOPPED
1 ONION - CHOPPED

METHOD

1. MIX ALL THE MARINADE INGREDIENTS TOGETHER AND ADD THE PIGS CHEEKS. MARINATE FOR 48 HOURS.
2. REMOVE THE MEAT AND PAT DRY. BROWN THE PIGS CHEEKS IN OIL, REMOVE AND PLACE INTO A DEEP PAN, ADD THE VEG TO THE SAME PAN THE PIGS CHEEKS WERE SEALED IN AND ALSO COLOUR UNTIL GOLDEN BROWN.
3. REMOVE THE VEG AND ADD TO THE PIGS CHEEKS.
4. POUR THE MARINADE IN TO THE PAN AND DEGLAZE, REDUCE BY HALF. POUR OVER THE CHEEKS, ADD THE STOCK AND BRING TO THE BOIL.
5. COVER AND BRAISE CHEEKS IN THE OVEN FOR APPROX 3 HOURS AT 160 - 170 DEGREES (based on fan assisted oven)
6. ONCE THE CHEEKS ARE COOKED EAVE TO COOL, REMOVE THE CHEEKS AND PASS THE STOCK THROUGH A FINE CHINOISE AND MUSLIN CLOTH.
7. REDUCE THE SAUCE TO CORRECT CONSISTENCY AND PASS AGAIN.


The only item I had trouble sourcing was veal stock, so I used beef.

ENJOY!

[russbeer]

Did any of you guys make this?

[greens117]

Im going to try and give it a go always looking for cheap stuff this sounds fecking awesome, thanks mate can you come over and cook it for us too! lol thats a cheek let you know if the women don't vom after i tell her .

[russbeer]

Well you could tell em that its pigs bollocks if you wanted to make em vom, as they are a similar shape to what I imagine pigs bollocks to be!

[prezzy]

Did any of you guys make this?

Now you reminded me yea

will get it done this weekend and put some pics up - should be tasty as fook

[russbeer]

I've got some today and have set them marinading tonight for me to cook up on weds. I shall post up a pic of the finished product.

[Fireball JaX]

PASS THE STOCK THROUGH A FINE CHINOISE AND MUSLIN CLOTH.



anyone care to mtell me waqt a fine chinoise ish?

[russbeer]

http://en.wikipedia.org/wiki/Chinoise

Its a fine sieve.

[russbeer]

Here we are... loverley!

[IMG][/IMG]

8 cheeks, with a few carrots form the same pot i braised the cheeks in, then roast new potatoes and some peas!!

[Cracker]

Thats a big plate of food - looks good though. Going to give this recipe a whirl when the in-laws come to stay in 2 weeks - wont tell them that they are eating pig cheeks though until they have finished

[chesser]

like the Sky remote next to it Russ quality son!

[russbeer]

need sommat to watch while i'm eating dunt I?

[Cracker]

Made these this weekend - very very tender meat. The missus and mother in law loved them too which was a surprise.

A great recipe

Thanks

[russbeer]

Nice one Cracker. Glad you enjoyed them!

[Cracker]

the great thing is that this recipe/marinade will work with lots of other meats that need longer cooking. I personally think that this would be great with lamb as well

thanks again russbeer