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Pork Cheek With Celeriac Puree

·         Serves 4

Ingredient

·         4 x 350g pork cheeks, trimmed

·         1/4 cup (35g) plain flour

·         1 tbs olive oil

·         1 each onion, celery stalk and carrot, roughly chopped

·         4 garlic cloves, thinly sliced

·         2 bay leaves

·         4 thyme sprigs

·         3 tomatoes, chopped

·         3/4 cup (185ml) Pedro Ximenez(sweet Spanish sherry)

·         3/4 cup (185ml) dry red wine

·         3 cups(750ml)chicken stock

·         750g celeriac, peeled, roughly chopped

·         3 desiree potatoes, peeled, chopped

·         30g softened unsalted butter

3 tomatoes, chopped
3 tomatoes, chopped

Pork Cheek With Celeriac Puree
Pork Cheek With Celeriac Puree

 Recipe

1.    Preheat oven to160°C. Toss pork in flour and season. Heat oil in a flameproof casserole over medium-high heat. Add pork and cook, turning, for 8-10 minutes until browned. Remove pork and set aside.

2.    Drain fat, leaving 1tbs in the casserole, then return to medium heat. Add onion, celery and carrot. Season with salt and cook, stirring, for 6-8 minutes until slightly caramelised. Add garlic, bay and thyme and cook for 2-3 minutes until fragrant. Add tomato and cook for 5 minutes, then add Pedro Ximenez, wine and stock and bring to the boil. Return pork to casserole. Cover surface with baking paper, then cover with a lid and bake for 3 hours or until tender.

3.    Remove pork and set aside. Strain braising liquid and return to casserole over medium-low heat. Cook, skimming impurities from the surface, for 35 minutes or until reduced. Return pork to casserole.

4.    Meanwhile, place celeriac and potato in a large pan of cold, salted water. Bring to the boil, then simmer for 15-20 minutes until tender. Drain, then whiz in a food processor with butter until smooth. Season.

5.    Serve pork with puree and sauce.

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