Pork Cheeks with Gentle Coffee and Orange Sauce, Sweet Potato Purée, and Braised Leeks

Instructions

1. 1

   Preheat the oven to 160 °C / 325 °F.

2. 2

   Season the pork cheeks with 6 g of salt and the black pepper. Lightly dust them with the all-purpose flour, shaking off any excess.

3. 3

   Heat an oven-safe Dutch oven or casserole over medium-high heat with 1 tablespoon of olive oil. Sear the pork cheeks on all sides for 6 to 8 minutes total. Remove and set aside.

4. 4

   Add the remaining tablespoon of olive oil to the same pot. Add the yellow onion, carrot, and celery. Cook for 8 minutes, stirring, until the vegetables soften and pick up some color.

5. 5

   Add the garlic and tomato paste. Cook for 1 more minute, stirring constantly so the tomato paste lightly toasts.

6. 6

   Pour in the red wine and scrape the bottom of the pot to release the browned bits. Let it reduce for 3 minutes. Add the mild brewed coffee, chicken stock, orange zest, orange juice, fresh thyme, and bay leaf.

7. 7

   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 and transfer to the oven.

8. 8

   Bake for 2 hours at 160 °C / 325 °F, turning the pork cheeks halfway through, until very tender when pierced.

9. 9

   Meanwhile, place the sweet potato in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until tender. Drain well.

10. 10

    Mash or blend the sweet potato with 25 g butter and the hot milk until smooth. Adjust with a little salt if needed. Keep warm.

11. 11

    Heat a wide skillet over medium heat with the remaining 10 g butter. Place the leeks cut-side down and brown for 2 minutes. Add the water and a pinch of salt, cover, and cook for 8 to 10 minutes until tender and glossy.

12. 12

    Remove the pot from the oven and take out the pork cheeks. Discard the bay leaf. Set the pot over medium heat and reduce the sauce for 8 to 10 minutes until silky. Taste and adjust salt if needed.

13. 13

    Serve a bed of sweet potato purée on each plate, place the pork cheeks on top or alongside, spoon over the gentle coffee-orange sauce, and finish with the braised leeks.