Black Butte Porter Braised Pork Cheeks
Served with a Parsnip Damnation Purée
Cheeks. Not what you see very often in the store, yet ever animal have two. So where do they go? Ask your butcher!
When braised or sous vide, they become the most tender and flavorful part of the animal, almost like a perfect pot roast, but bite sized. Using a full flavored porter and a touch of rosemary with these little yummy morsels, creates a soul warming dish, fit to share with friends, family or both.
Serves: 4 people
Tender, rich and sensuous pork cheeks, slowly braised in Black Butte Porter, then reducing the braising liquid to a sauce and serving over a Parsnip Damnation Purée.
| Servings | Prep Time |
| 4 guest | 20 minute |
| Cook Time |
| 4 hour |
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Tender, rich and sensuous pork cheeks, slowly braised in Black Butte Porter, then reducing the braising liquid to a sauce and serving over a Parsnip Damnation Purée.
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Ingredients
Braised Pork Cheek Ingredients:
- 14 each pork cheeks, special order from your local butcher
- 3 tablespoon oil, olive
- 1 each onion, yellow, large, peeled and chopped
- 1 each leek split in half, washed and chopped
- 1 each carrot, peeled and chopped
- 4 each thyme springs
- 4 each parsley, Italian leaf
- 2 each bay leaves preferably fresh
- 1 each rosemary, sprig
- 1 teaspoon tomato paste
- 24 ounce Black Butte Porter, from Deschutes Brewery
- 2 cup stock, chicken, preferably homemade
Parsnip Damnation Purée Ingredients:
- 3 each parsnips, large, peeled and chipped
- 1/2 cup cream, heavy or whipping preferably organic and not ultra pasteurized
- 4 tablespoon butter, unsalted preferably European style and organic
- 1/2 cup Damnation Golden Strong Ale, from Russian River Brewing Co.
- salt, kosher to taste
- peppercorns, white, freshly cracked to taste
Servings: guest
Units:
Instructions
Braised Pork Cheek Directions:
- Start by trimming the cheeks of any extra skin, fat or tissue, keeping the meat intact. Placing the silver skin side down onto a cutting board, holding a knife just about the surface of the board, remove the silver skin. Repeat this till all the cheeks are prepped.
- In a sauté pan or Dutch-oven placed over high heat, add the oil, then the cheeks (seasoned with salt and pepper), cut side down. Brown the meat on both sides, about 4 minutes each. Transfer to a bowl. Once the cheeks are all browned, add the onions, leeks, carrots, thyme, bay leaves and rosemary; sauté until the vegetables start to caramelize, about 8 minutes. Season well with salt and pepper. This will add a layer of depth to the braising liquid, that will become the sauce for the dish. Add in the tomato paste and cook for another minute, mixing the paste into the vegetables. Add back in the cheeks, then deglaze with the Deschutes Brewery Black Butte Porter. Top with enough stock to cover, about 2 cups. Bring the mixture to a simmer, cover with a lid, and place into a preheated oven set to 300°F | 149°C.
- Check the cheeks every hour for about 3 - 4 hours of cooking. The meat will be very tender and almost fall apart to the touch when done. Remove the pan from the oven. Carefully lift the cheeks to a holding dish, wrapping with aluminum foil to keep warm. Strain the aromatics from the liquid and place the pan back over a burner set to medium high. Reduce the liquid to a sauce consistency.
Parsnip Damnation Purée
- As the cheeks are cooking, prepare the parsnips. Add the sliced root vegetable to a pan and top with cold water and a tablespoon of salt. Bring to a simmer and cook for about 20 - 25 minutes. The parsnips are done, when a knife is inserted and has no resistance. Drain the parsnips well, then add to the pitcher of a blender or bowl of a food processor. Purée until smooth, then add the cream, butter, Russian River Brewing Co. Damnation Golden Ale and season with salt and white pepper to taste. Process until fully combined.
To Plate and Serve:
- Take a few scoops of the purée and place on the plate in a cross pattern. For an entrée, add three cheeks to each plate, at the corners of the cross, or one on top for a course. Top with the sauce and season each plate lightly with salt and pepper, garnishing with edible flowers or a rosemary spear.
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