Raw & grilled asparagus, broccoli puree, braised pork cheek


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  • Serves: 6

Method


For the Pork Cheeks
  1. Seal the pork cheeks until golden in the veg oil – remove from the pan
  2. Add the chopped carrot and onion and garlic and caramelise
  3. Add the cheeks back, deglaze with the beer , add the stock and the thyme , top up with water and cook over a low heat (simmer ) for 1.5 – 2 hours or until tender , remove the cheeks, pass the stock through a sieve and reduce to the required sauce consistency , add the cheeks back and reserve until needed
For the puree
  1. In a pan of boiling salted water, add the bicarbonate of soda (this helps to keep the green colour) then add the broccoli and cook for 5 minutes or until tender, drain but reserve some water
  2. In a liquidiser add the broccoli and blend to a smooth puree, add the butter and adjust with the cooking water, check seasoning and keep until plating
For the asparagus
  1. Slice ¼ of the asparagus with a mandolin or sharp knife and dress with vinaigrette and seasoning
  2. Peel all but the tips of the remaining asparagus and blanch in boiling salted water for 1 minute Refresh in iced water, drain and season then chargrill on a grill plate or BBQ
  3. Once coloured, remove and dress in herb oil

Ingredients


  • 2 packets of asparagus
  • 2 packets of tenderstem broccoli
  • 25g butter
  • Pinch of Bicarbonate of soda
  • 2 tsp Herb Oil (optional)
  • 50g watercress
  • 2 tbsp vinaigrette
  • 6 pork cheeks
  • 100ml dark beer
  • 2 tbsp vegetable oil
  • Seasoning
  • Sprig of thyme
  • 1 clove garlic
  • 2 carrots
  • 2 onions
  • 1 litre beef stock
  • Pork skin – dehydrated (optional)

Recipe by Paul Welburn

Adapted from www.theleconfield.co.uk

Barfoots