Pork cheeks with a spiced ratatouille

1 servings

Ingredients

Quantity Ingredient
Pork cheeks; (a left and a right
; one), trimmed and
; incisions made
; diagonally
Unsalted butter
Brown sugar
1 tablespoon Clear honey
150 millilitres Yoghurt
2 Spring onions; chopped
1 teaspoon Ground coriander
Juice and zest of 2 limes
125 millilitres White wine
1 teaspoon Ground cinnamon
6 Black peppercorns; crushed
½ teaspoon Ground clove
150 millilitres Stock
200 grams Courgettes; diced small
200 grams Aubergines; diced small
200 grams Tomatoes; diced small
50 millilitres Olive oil
200 grams Onion; diced small
2 Cloves garlic; crushed
100 grams Red peppers; diced
100 grams Green peppers; diced
1 teaspoon Parsley; chopped
1 teaspoon Cumin
100 millilitres Red wine
2 teaspoons Tomato pur‚e

Directions

GLAZE

MARINADE

RATATOUILLE

Place the pork cheeks in the marinade for 6-8 hours. Remove and drain off the marinade. Rub the fat side of the cheek with brown sugar, honey and seasoning. Heat a heavy based pan and add a little clarified butter. Place the cheeks fat side down and brown. Turn over and seal, add a little stock to the pan. Cover with a little foil and place into a preheated oven for 1-11/2 hours approximately or until tender.

Ratatouille: Heat a large pan with the oil, then add the diced onion, followed by the crushed garlic. Add the other vegetables and stir thoroughly. Finally add the tomato pur‚e, cumin and red wine and seasoning.

Stir once more and cook for approximately 5-6 minutes.

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Carlton Food Network

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