I'm lucky enough to have Iberico pork readily available, and at decent prices. One benefit of living in Europe
Either way, just like ox cheeks this is a tough cut. And I happen to like bbq, a lot actually, so you all know how this is gonna go
So I did a "Smoke Then Braise" casserole. Along the line of accronyms like BBQ, SVQ et.c, I guess we can name this procedure STB
I trimmed the cheeks a little, then applied my beef rub. Smoked them real good in my BGE for 1.5 hours, using cherry wood. I smoked them pretty hard. Brought them in and braised in red wine.
Serves: 4 people
Ingredients
Instructions
Trim any silvery membranes off the cheeks. Apply rub evenly on all sides.
Smoke at 250° F for 1.5 hours, using your favorite smoking wood. I use cherry, as I wanted a dominant smoke flavor.
Peel and roughly chop the peaches.
Heat up a pan using medim heat and add the oil. Now crush the garlic cloves and add to the oil. Take care not to brown them, they should just add flavor to the oil. Add the paprika, cumin and thyme after 1 minute and stir. Now add the red wine, bay leaves, peaches and pork cheeks. Let it simmer gently for 2-3 hours, with the lid on, but with a small gap. Check after 2 hours to see if the meat is fall apart tender. If not, let it simmer a little longer (30-60 minutes).
When the casserole is close to done it's time to add the sugar and the corn starch. Bring it to a boil real quick to thicken the sauce, then remove from the stove. Let it cool off for 5 minutes before serving, with a spoon of creme fraiche and a slice of bread.
Here's a very tasty bowl.
Have an amazing weekend y'all!
Either way, just like ox cheeks this is a tough cut. And I happen to like bbq, a lot actually, so you all know how this is gonna go
So I did a "Smoke Then Braise" casserole. Along the line of accronyms like BBQ, SVQ et.c, I guess we can name this procedure STB
I trimmed the cheeks a little, then applied my beef rub. Smoked them real good in my BGE for 1.5 hours, using cherry wood. I smoked them pretty hard. Brought them in and braised in red wine.
Serves: 4 people
Ingredients
- 2 lbs iberico pork cheeks (8-12)
- 3 tbsp Hank's Bonafide Beef Rub
- 2-3 tbsp neutral oil for frying
- 2 bay leaves
- 2 cloves of garlic
- 1 tsp thyme
- 1 tsp paprika powder
- 1 tsp cumin powder
- 1 bottle red wine
- 2 peaches
- 2 tbsp sugar
- 1-2 tbsp corn starch for thickening
- 4 tbsp creme fraiche for serving
Instructions
Trim any silvery membranes off the cheeks. Apply rub evenly on all sides.
Smoke at 250° F for 1.5 hours, using your favorite smoking wood. I use cherry, as I wanted a dominant smoke flavor.
Peel and roughly chop the peaches.
Heat up a pan using medim heat and add the oil. Now crush the garlic cloves and add to the oil. Take care not to brown them, they should just add flavor to the oil. Add the paprika, cumin and thyme after 1 minute and stir. Now add the red wine, bay leaves, peaches and pork cheeks. Let it simmer gently for 2-3 hours, with the lid on, but with a small gap. Check after 2 hours to see if the meat is fall apart tender. If not, let it simmer a little longer (30-60 minutes).
When the casserole is close to done it's time to add the sugar and the corn starch. Bring it to a boil real quick to thicken the sauce, then remove from the stove. Let it cool off for 5 minutes before serving, with a spoon of creme fraiche and a slice of bread.
Here's a very tasty bowl.
Have an amazing weekend y'all!
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