Explore the Study of Braising at home with Sunriver Resort's Chef Fabrice Beaudoin's incredible braised pork cheeks. The third feature in the "Study Of" series - this dish is northwest inspired, with French roots! The northwest wild mushrooms, pork cheeks and polenta meld as rustic northwest flavors with a distinct French twist. Explore braising at home with the pork recipe below. Or if you'd just like to treat yourself, you can order this pork entree at the Sunriver Resort Lodge restaurants throughout October and November!
Wild Mushrooms and Pork Cheeks Estouffad, Polenta, Braising Jus and Pico de Gallo
12 pork cheeks
½ cup port wine
1 ⅔ cup red wine
1 carrot, roughly chopped
1 onion, roughly chopped
1 stalk celery, roughly chopped
½ tsp. black peppercorn
Sprig of fresh thyme
Dash olive oil
1 qt. veal or beef stock
1 qt. chicken stock
½ lb. seasonal wild mushrooms (chanterelle, porcini, hedgehog, etc.)
75 grams pancetta cut into lardons
½ Tblsp chopped parsley
1 clove garlic finely chopped
1. Place the pork cheeks, port, wine, vegetables, peppercorn and herbs in a non-reactive bowl. Cover with plastic film and leave to marinate overnight
2. Preheat the oven about 300f. Remove the cheeks from the marinade and pat dry on kitchen paper. Pour the marinade through a colander into a bowl to strain the vegetables. Reserve the vegetables and the marinade.
3. Heat a dash of olive oil in a large heavy sauce pan, add the cheeks and fry until golden brown all over. Remove from the pan and set aside. Add the vegetables to the pan and fry until golden. Add the marinade and reduce the volume of liquid by half.
4. Return the cheeks to the pan. Add both stocks to the pan and bring to a boil, skim and then cover and cook in the oven for 2 hours or until meltingly tender. Once cooked remove the cheeks from the liquid and keep warm. Reduce the liquid to a sauce consistency.
5. For the garnish heat a dash of oil in a large heavy bottomed frying pan and fry the pancetta lardons until golden brown, drain and return the pan to heat. Add the mushrooms to the pan and fry with the garlic and parsley.
6. Served over a creamy polenta and topped with some Pico de Gallo
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