Rosemary Pork Cheeks with Roasted Grapes and Rustic Parsnip Mash

Instructions

1. 1

   Preheat the oven to 160 °C / 325 °F. Season the pork cheeks all over with 6 g (about 1 tsp) of the salt and the black pepper.

2. 2

   Heat a heavy oven-safe pot over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork cheeks for 3 to 4 minutes per side until well browned. Transfer to a plate.

3. 3

   Add the onion, carrot, celery, and remaining olive oil to the same pot. Cook for 6 to 8 minutes, stirring, until the vegetables soften and begin to caramelize.

4. 4

   Stir in the garlic, chopped rosemary, and thyme. Cook 1 more minute until fragrant. Pour in the dry white wine and scrape the bottom of the pot to release the browned bits.

5. 5

   Let the wine reduce for 3 minutes. Add the chicken stock, balsamic vinegar, and the whole rosemary sprig. Return the pork cheeks to the pot; the liquid should come about two-thirds of the way up the meat.

6. 6

   Cover the pot and bake at 160 °C / 325 °F for 1 hour and 45 minutes, or until the cheeks are very tender when pierced.

7. 7

   Meanwhile, place the red grapes on a small tray, toss them with the honey and a pinch of the remaining salt. Roast them in the oven for 20 minutes at 160 °C / 325 °F, ideally during the last 20 minutes of the pork cooking time, until softened but still intact.

8. 8

   Place the parsnips in a saucepan with enough water to cover and bring to a boil. Cook over medium heat for 15 to 18 minutes until very tender. Drain well.

9. 9

   Mash or blend the parsnips with the butter, hot milk, nutmeg, and the rest of the salt until you get a smooth but rustic mash. Keep warm.

10. 10

    Remove the pot from the oven and discard the rosemary sprig. Transfer the pork cheeks to a plate and simmer the sauce over medium heat for 8 to 10 minutes, uncovered, until slightly thickened. Adjust salt if needed.

11. 11

    Spoon parsnip mash onto each plate, top with the pork cheeks, coat with the sauce, add the roasted grapes, and finish with chopped fresh parsley.