This is one of our favorite pork dish, we have made it many times, but, due to the strength (or not) of the chillies it is different every time, but always enjoyable.
As we have now got our hands on the real dried chipotle chillies we are looking forward to a taste sensation on Pork day.
INGREDIENTS Serves 6
3 whole dried chipotle chillies
1,246kg pork cheeks
flour for dusting
2 tablespoons vegetable oil
1 teaspoon cumin seeds
350g red onion, finely chopped
1 teaspoon salt
3 carrots, finely chopped
5 garlic cloves, finely chopped
1 cinnamon stick
2 bay leaves
2 tablespoons tomato puree
3 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
1 handful of fresh oregano
2 tablespoons demerara sugar
700ml vegetable stock
50 ml Sherry
1/2 juice of an orange
Preheat an oven to 130⁰C
METHOD
Place the dried chipotle chillies in a pan of boiling water so that they are covered and simmer for 30 mins.
Place some plain flour on a plate and then dust all the pigs cheeks. Heat a large pan and add a little vegetable oil and bronze the pigs cheeks in batches. This will take a couple of minutes on each side. Place one side to rest.
In the same pan add a little more vegetable oil and add the cumin seeds followed after 20 seconds by the red onions and salt. After 5 minutes add the carrots and garlic and simmer gently for a further 5 minutes.
Meanwhile drain the chipotle and remove any seeds. Using a blender, blend them into a smooth paste.
Add the cinnamon stock, bay leaves, tomato puree, chipotle paste, both vinegars, the Sherry fresh oregano and demerara sugar
Return the pig cheeks to the pan and coat them in the sauce.
Add the vegetable stock so that the pig cheeks are submerged and place them in the oven for 3 hours.
Serve with creamy mash or a polenta.
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