Slow Cooked Pork Cheek with Dijon Mustard, Served on Braised Lentils
With Laurent Loudeac
Joues De Porc Braises A La Moutarde De Dijon Et Aux Lentils (Slow Cooked Pork Cheek with Dijon Mustard, Served on Braised Lentils)
4 pork cheeks
2 tbsp Dijon mustard
1 Carrot, sliced
1 Onion, peeled and chopped
2 Garlic cloves
2 bay leaves
100ml white wine
1 celery stick, roughly chopped
1/2 leeks, sliced
Chicken stock to cover
10 Button mushrooms, quartered
Sear the pork cheek off in a hot pan with oil, take and rub with Dijon mustard.
In the pan, sauté off all the vegetables, deglaze with wine then add stock and pour over pork cheek and braise slowly until tender (it could take up to 2/12 to 3 hours).
When cooked, cool down then take off the meat and pass braising jus.
Reduce slowly to 1/2 then add mushroom, cook for 5 minutes then add 100ml cream.
Bring to boil and season to taste. Keep aside.
1/2 carrot diced
1/2 onion diced
2 garlic cloves chopped
100gr Harrington Gipsy bacon
1 bay leave
Beef stock to cover
In a pan, sweat the onion, garlic, carrot in oil then add the lentils bay leave and cover with stock and cook slowly until soft. Season to taste.
Reheat pork cheeks in the sauce, put lentils in middle of plate then the pork cheeks on top and then pour sauce on top and around.
(Broadcast 6 November 2012)