Braised Pork Cheeks with Fennel, Orange and Rosemary over White Bean and Leek Purée

Instructions

1. 1

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

2. 2

   Season the pork cheeks with 5 g salt and the black pepper. Lightly dust them with the all-purpose flour, shaking off any excess.

3. 3

   Heat 1 tablespoon olive oil in a wide oven-safe pot over medium-high heat. Sear the pork cheeks for 2-3 minutes per side until well browned. Transfer them to a plate.

4. 4

   Add the remaining tablespoon of olive oil to the same pot. Add the fennel, carrot, and yellow onion, and cook for 6-8 minutes until softened and lightly golden.

5. 5

   Add the chopped garlic, chopped rosemary, and orange zest. Cook for 1 minute, stirring, until fragrant but not browned.

6. 6

   Pour in the dry white wine and scrape the bottom of the pot to deglaze. Reduce for 2 minutes. Add the orange juice, chicken stock, and bay leaf.

7. 7

   Return the pork cheeks to the pot along with the rosemary sprig. The liquid should come about three-quarters of the way up the meat. Cover and bake for 2 hours at 160 °C / 325 °F, or until the cheeks are very tender.

8. 8

   Meanwhile, make the purée. In a medium skillet, melt the butter over medium heat. Add the leek and cook for 6-7 minutes with a pinch of salt until very soft, without browning.

9. 9

   Add the cooked white beans and milk to the leek. Cook for 3-4 minutes, stirring, until everything is heated through.

10. 10

    Blend the bean, leek, butter, and milk mixture until smooth. Adjust with the remaining salt if needed. Keep warm over very low heat or set aside covered.

11. 11

    When the pork cheeks are ready, remove the pot from the oven. Discard the bay leaf and rosemary sprig. If the sauce is too thin, simmer the pot uncovered over medium heat for 5-8 minutes until slightly thickened.

12. 12

    Spoon a bed of white bean and leek purée onto each plate. Top with the pork cheeks, coat with the fennel, orange, and rosemary sauce, and finish with fresh thyme and the thin orange segments.