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angel palacios
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February 2003 MIAMI

Pork Cheeks
Chef Angel Palacios of La Broche - Miami, FL
Adapted by StarChefs


 

Yield: 4 Servings

Ingredients:

    For Pork Cheeks:
  • 5 pork cheeks, boneless
  • 1 large carrot, chopped in chunks
  • 1 red onion, chopped in chunks
  • 1 large tomato, chopped in chunks
  • 1 head of garlic
  • 1 scallion (just green leaves)
  • 1 liter of red wine
    For pork sauce:
  • 11 pounds of pork bones
  • 1 pork fore shank
  • 1 pork shank
  • 2 pigs feet
  • 3 heads of garlic
  • 1 scallion
  • 1 bunch fresh parsley, chopped
  • ˝ ounce black peppercorns
  • 5 cayenne peppers, whole
  • 10 ˝ ounces of chicken or pork bullion
  • 3 bottles of red wine
  • 3 ˝ ounces pork lard
  • 3 ˝ ounces garbanzo beans
  • 1 cup soy sauce
  • 8 liters water
    For vegetables:
  • 1 carrot cubed
  • 1 daikon cubed
  • 1 potato cubed
  • 10 green beans cubed in the same size as the other vegetables
Method:

For pork cheeks:
Sear cheeks in a pan over high heat until they turn a golden color. Remove the cheeks from the pan but leave the grease. Then sear the vegetables in the pork grease. Place the pork cheeks and the seared vegetables in a tall pan. Pour in wine and cook mixture at 175 degrees Fahrenheit for eight hours.

For pork sauce:
Broil pork bones, fore shank and shank for 20 minutes. Set aside. Cut parsley and spices and braise them with the park lard. Then sauté until mixture turns a golden color. Put broiled pork bones, fore shank and shank in a tall pan. Add soy sauce and let reduce for five minutes. Then add wine, bullion and garbanzos. Let mixture reduce for 20 minutes. Then completely cover the meat mixture with water. Let mixture boil for three hours. Then remove from heat and cover for 30 minutes. Drain mixture through cheesecloth.

For vegetables:
Boil cubed vegetables briefly until they are cooked but still crisp. Then let cool in a bowl with water, ice and salt to taste.

To plate:
Mix some pork sauce, pork cheek wine reduction and a bit of butter together. Use this mixture to glaze pork cheeks. Sauté vegetables with a bit of olive oil. Using a round mold or a cookie cutter, mold the vegetables in the center of the plate. Place the pork cheeks on top. Remove the mold.

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