Braised Pork Cheeks, with IPA & Peach BBQ Sauce, Peach Jalapeno Gastrique, and Peach Chutney

Braised Pork Cheeks, with IPA & Peach BBQ Sauce, Peach Jalapeno Gastrique, and Peach Chutney

Meal type Entrée
By author Bradley Schwarzenbach

Ingredients

IPA & Peach BBQ Sauce

  • 1lb poached peaches (coarsely chopped)
  • 1 tablespoon canola oil
  • 1/4 cup red onion (diced)
  • 1 tablespoon garlic (minced)
  • 1/2 cup cider vinegar
  • 1/8 cup molasses
  • 1/4 cup brown sugar
  • 6fl oz IPA
  • 1/4 cup honey
  • 2 cups chipotle ketchup
  • s & p

Peach Jalapeno Gastrique

  • 2 cups sugar
  • 1/2 cup water
  • 1 cup reserved poaching liquid
  • 1/4 cup cider vinegar
  • 1 jalapeno (split)

Peach Chutney

  • 1 tablespoon butter
  • 1/2 tablespoon garlic (minced)
  • 1/2 cup red onion (diced)
  • 1/2 cup red bell pepper (diced)
  • 1lb peaches (blanched and diced)
  • 1/2 cup sugar
  • 1/4 cup champagne vinegar
  • 1 teaspoon Chinese five spice
  • s & p

Braised Pork Cheeks

  • 10lb pork cheeks
  • rice flour (for dredging)
  • oil
  • s & p
  • 4 cups white wine
  • 1 cup chipotle ketchup
  • 1/2 Gallon pork stock
  • 1 red bell pepper (chopped)
  • 1 stalk celery (chopped)
  • 1 carrot (chopped)
  • 4 cloves garlic
  • 1 tablespoon fennel seeds (toasted)
  • 1 tablespoon black peppercorns
  • 2 bay leafs
  • parsley stems
  • 2 sprigs rosemary

Directions

IPA & Peach BBQ Sauce
Procedure:
1. Over a low simmer, until softened, poach peaches in the following mixture: 1 cup sugar, 1 cup water, 1/4 cup honey. Reserve the liquid for the gastrique recipe below.
2. While the peaches are poaching, in a stainless steel pot, sweat the red onion and garlic in oil until softened.
3. Add the rest of ingredients and bring to a boil, stirring frequently to prevent burning. Reduce heat to a simmer and cook to desired consistency. Season to taste with salt and pepper. Puree sauce in blender, but use caution if it’s still hot! Cool and store covered in the fridge for up to one week.
Peach Jalapeno Gastrique
Procedure:
1. Using a stainless steel pot, gently mix sugar and water. Leave on medium-low heat until sugar is dissolved.
2. Turn heat up to medium-high and cook sugar mixture until just before it begins to caramelize.
3. Add liquids and cook until the caramelized sugar dissolves, then bring to a low boil and cook until sauce begins to thicken. Add the jalapeno and remove from heat. Let steep 20 minutes. Strain the sauce and then cool. Store in the fridge until ready to use.
Peach Chutney
Procedure:
1. Cook garlic, onion, red peppers in butter until softened. Add remaining ingredients and cook until peaches are softened. Leave chunky or do a quick pulse in a food processor for a finer consistency. Let cool and store in the fridge up to one week.
Braised Pork Cheeks
Procedure:
1. Season and dredge pork cheeks with rice flour and then, in a large rondo, sear all sides in oil until golden brown. Put pork cheeks aside. Deglaze the rondo with white wine, then add ketchup and pork stock. Bring to a boil. Pour mixture over pork cheeks. Cool, cover and let sit over night.
2. The next day, add remaining ingredients, cover, and braise in 300ºF oven until pork cheeks are very tender (about 2 1/2 to 3 1/2 hours).
3. For plating, remove cheeks from braising liquid and brush with peach BBQ sauce. In center of plate, place some aged cheddar polenta and sautéed Brussels sprout. Place pork cheeks, then top with peach chutney and drizzle of gastrique.
  • Publisher: Mercury Media and Entertainment
    508-479-1171
    domenic@mercurymediallc.com
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566