Pork Cheeks with Saffron and Orange, Roasted Carrot Cream, and Crunchy Almond Crumbs

Instructions

1. 1

   Preheat the oven to 210 °C / 410 °F. Peel 350 g of the carrots, cut them into medium pieces, and toss with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast on a tray for 30 minutes, until tender and lightly caramelized at the edges.

2. 2

   While the carrots roast, pat the pork cheeks dry with paper towels and season them with the salt and black pepper.

3. 3

   Heat 1 tablespoon olive oil in an oven-safe pot over medium-high heat. Sear the pork cheeks on both sides for 6 to 8 minutes total. Remove and set aside.

4. 4

   In the same pot, add the remaining tablespoon of olive oil, the onion, 150 g chopped carrots, celery, and 3 minced garlic cloves. Cook for 8 minutes over medium heat, stirring, until the vegetables soften slightly.

5. 5

   Pour in the dry white wine and scrape the bottom of the pot to deglaze. Cook for 2 minutes. Add the chicken stock, orange juice, orange zest, saffron, bay leaf, and half of the fresh thyme.

6. 6

   Return the pork cheeks to the pot. The liquid should come about three-quarters of the way up the meat. Once it reaches a gentle simmer, cover the pot and transfer it to the oven at 160 °C / 320 °F for 2 hours, or until the cheeks are very tender.

7. 7

   Meanwhile, make the crunchy crumbs. In a small skillet over medium heat, toast the sliced almonds for 2 minutes. Add the breadcrumbs, the remaining grated garlic clove, and 1 teaspoon olive oil. Cook for 2 to 3 minutes, stirring, until golden. Remove from the heat and mix with the parsley and the rest of the thyme. Set aside.

8. 8

   Remove the pork cheeks from the oven and lift them out carefully. Discard the bay leaf. Blend the sauce with the vegetables from the pot until smooth. For a finer sauce, strain it. Cook 5 more minutes over medium heat if you want to reduce it slightly.

9. 9

   Transfer the roasted carrots to a blender with the butter, heavy cream, and 3 to 4 tablespoons of the hot sauce. Blend until smooth and creamy. Adjust with salt and black pepper.

10. 10

    Serve a layer of roasted carrot cream on each plate, place the pork cheeks on top, spoon over the saffron-orange sauce, and finish with the crunchy almond crumbs.