Graham Campbell’s Braised Pork Cheeks With Baby Leeks And Sultana Ragu


This sumptuous pork cheeks recipe from Graham Campbell features a memorable caraway jus and a sultana ragu, as well as good old fashioned mash. This recipe does require a sous vide machine though, so make sure you have one or are comfortable following the alternative method before attempting to make it.

For the pork cheeks:
1000g of pork cheeks
50ml of sherry vinegar
400ml of white wine
200ml of Worcestershire sauce
5g of salt
1 garlic clove, finely chopped
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 bay leaf
10g of caraway seeds

For the baby leeks:
12 baby leeks
50ml of white wine
100ml of white wine vinegar
50g of sugar

For the mash:
500g of potato, peeled
150g of butter, melted
15ml of milk
salt to taste

For the sultana ragu:
1 onion
1 knob of butter
225g of sultanas
100ml of sherry vinegar
1 garlic clove
500ml of water
200ml of Worcestershire sauce

For the caraway jus:
1 celery, chopped
1 onion, chopped
1 carrot, chopped
1 garlic clove
50ml of red wine vinegar
200ml of red wine
10g of caraway seeds
500ml of beef stock

1 For the pork cheeks, sweat off the onion, celery, carrots and garlic in a large saucepan over a low-medium heat. Cook until soft but not coloured.
Add the sherry vinegar, white wine and Worcestershire sauce. Bring to a gentle boil and then simmer for 30 minutes.
Add the bay leaf, 10g caraway seeds and a pinch of salt and simmer for a further 10 minutes
Pass the liquor through a fine strainer and set aside to cool.
Trim any sinew and fat away from the pork cheeks and place into a large vac pack bag. Add the cooled liquor, seal and marinate for 24 hours.
Once marinated, seal in a vac pack and cook in a water bath at 80˚C for 6 hours
For the baby leeks, pour the 50ml white wine, 100ml white wine vinegar and 50g sugar in a pot, bring to the boil. Remove from the heat and allow to cool.
Trim the roots and dark green tips off the leeks. Bring the white wine mixture back to the boil for a second time and pour over the baby leeks, leave to cool in the liquor.
For the sultana ragu, place the finely diced onion, garlic and butter in a pot over a low-medium heat. Sweat until soft but not coloured.
10 Add the sultanas, sherry vinegar, Worcestershire sauce and water. Bring to the boil and leave to simmer for 1/2 hour.
11 For the creamy mash potato, add the potatoes to a saucepan, cover with water and add a pinch of salt. Bring to the boil, reduce to a simmer and cool for 12-16 minutes or until cooked through. Drain and allow to steam for 2 minutes.
12 Mash the potatoes thoroughly or pass through a ricer or mouli until smooth. Fold through the butter and milk and season to taste. Add to a saucepan, cover and keep warm.
13 For the caraway seed jus, add oil to a hot pan. Once the hoil is hot, add the onion, carrot, celery and garlic and leave to sweat.
14 Add red wine vinegar and reduce until almost dry. Repeat this process with the red wine before adding the beef stock and caraway seeds. Reduce down to 200ml and then pass through a fine strainer. Season to taste with salt and set aside.
15 Warm the pork cheeks in the reserved cooking liquor until very hot.
16 Place 2 quenelles of mash onto each plate. Add a portion of the sultana ragu 3 pork cheeks – 2 on the mash and 1 on the sultana ragu. Finish with the baby leek and a drizzle of the caraway jus. Serve immediately.

Recipe courtesy of Graham Campbell for Great British Chefs. See here for more.

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