BRAISED PORK CHEEKS WITH BABY BOK CHOY AND CARROTS
Steps:
- Preheat the oven to 350 degrees F.
- Season the trotters with salt and pepper, place in a roasting pan and roast until the edges are slightly crispy, about 1 hour.
- Add the roasted trotters, wine, mushrooms, onion, turnip, garlic, lemongrass, kaffir leaves, ginger, star anise and 2 gallons of cold water to a stock pot. Bring to a decent simmer and cook on medium-low heat, skimming occasionally, until reduced by a third, about 2 hours. Strain the stock through a fine mesh strainer, discard the solids and stir in the sweet soy. You will want to drink this straight. Do not do this. Fight the urge. You just made pretty awesome pork stock.
- Preheat the oven again to 350 degrees F. Heat a cast-iron pan over medium-high heat.
- Season the pork cheeks with salt and pepper and sear until they begin to get color and crust, about 4 minutes per side.
- Place the cheeks in a single layer in a large oven-safe pan or a casserole dish. Cover the cheeks about 3/4 of the way with the pork stock and cover with foil. Cook in the oven until the meat just pulls apart with a fork, 1 1/2 to 2 hours. Cooking time will differ depending on the size of the cheeks, so check them at the 1 1/2-hour mark. Reserve about a cup of the braising liquid. You just braised pork cheeks! Excellent work. We are close to the eating part.
- Heat a large saute pan over medium-high heat. Add a splash of canola oil and the carrots and saute until they begin to crisp on the outside, about 5 minutes. Add the bok choy and cook just until it wilts, about 4 minutes. Add the cheeks and a splash of the braising liquid, then gently heat through until the cheeks are hot to the touch. Add the cabbage.
- Serve the pork cheeks and vegetables over jasmine rice and garnish with cilantro and scallions. Eat the great food you just made. Share it with a friend, or don't. Well done.
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Lexee LaForge
[email protected]I'm planning to make this dish for a dinner party next week. Any suggestions for side dishes?
Grace Chipeta
[email protected]Can I use chicken thighs instead of pork cheeks?
Abdullah Anwar
[email protected]I'm not a fan of carrots. Can I omit them from the recipe?
Lincoln Syster
[email protected]I'm allergic to soy sauce. Do you think I could substitute another ingredient?
RAFIQUE SAHITO
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a truly special dish.
james findley
[email protected]I served this dish over rice, and it was absolutely perfect. The sauce was so flavorful that I didn't even need any additional condiments.
shahid jani12
[email protected]I'm not a huge fan of pork cheeks, but this recipe changed my mind. The meat was so tender and juicy.
jubair hossen
[email protected]The pork cheeks were a little dry. I think I should have braised them for a bit longer.
Laval Vallare
[email protected]I added some shiitake mushrooms to the braising liquid for an extra boost of flavor. It was delicious!
Kate Coull
[email protected]This recipe is a keeper! It's going into my regular rotation of weeknight dinners.
Namubiru Florence mary
[email protected]The vegetables were a bit overcooked for my liking. I'll keep a closer eye on them next time.
dreama blankenship
[email protected]This dish was a perfect balance of sweet, savory, and umami. I highly recommend it!
wealth Clement
[email protected]The sauce was a bit too salty for my taste. Next time, I'll reduce the amount of soy sauce.
nailah14vega porterickenia
[email protected]I wasn't sure about using pork cheeks, but I'm so glad I tried this recipe. The meat was incredibly tender and flavorful.
Saleena Adhikary
[email protected]I love how easy this recipe is to follow. Even as a novice cook, I was able to create a restaurant-quality dish.
henry ngene
[email protected]My family gave this dish a unanimous thumbs up! The baby bok choy and carrots added a refreshing crunch.
anver savid
[email protected]Braised pork cheeks melted in my mouth! The combination of flavors was exquisite!