Braised Pork Cheeks with Cannellini Beans & Citrus Mostarda
Volt, Frederick, Maryland, Bryan Voltaggio, Range, Washington, D.C. / April 2013
For 6 servings
Braised pork cheeks:
- 3 Tbsps. plus 1 tsp. grapeseed oil
- 1 Tbsp. salt, plus more for seasoning
- 2 1/3 tsps. black pepper, freshly ground, plus more for seasoning
- 6 5-oz. portions pork cheeks
- 5/6 cup pork jus
- 2 bay leaves
Heat oil in large skillet set over high heat; season pork cheeks; sear until brown all over; remove from heat; place on a platter; reserve in refrigerator until pork cheeks register 40°F on instant-read thermometer.
Place cheeks in vacuum-sealable plastic food bag; add pork jus, 1 Tbsp. salt, 2 1/3 tsps. pepper, and bay leaves; vacuum-seal; cook sous-vide, maintaining water bath at 160°F, 18 hours; remove bag from water bath; cool 30 minutes; place bag in ice bath; cool until pork cheeks register 40°F on instant-read thermometer; remove from ice water; reserve.
- 7 Tbsps. lemon zest, cut into sm. dice
- 7 Tbsps. orange zest, cut into sm. dice
- 3 1/2 Tbsps. grapefruit zest, cut into sm. dice
- 2 cups plus 2 Tbsps. simple syrup
- 1/3 cup dried apricots, cut into sm. dice
- 1/3 cup golden raisins
- 1 Tbsp. whole-grain mustard
- 1 tsp. Dijon mustard
- 1 tsp. Sherry vinegar
Place zests in a saucepan; add cold water to cover; bring to a boil; remove from heat; drain; repeat 2 more times with fresh cold water.
Place blanched zests and simple syrup in clean saucepan; bring to a boil; reduce heat to medium-low; simmer 15 minutes; drain; discard syrup; mix zests with remaining ingredients; place in airtight container; cover; reserve in refrigerator.
- 1 3/4 oz. smoked bacon
- 2 1/2 Tbsps. shallot, chopped
- 2 1/4 tsps. carrot, chopped
- 1 3/4 tsps. garlic, minced
- 8 3/4 oz. cannellini beans, soaked overnight
Cook bacon in a pressure cooker until fat has been rendered; add shallot, carrot, and garlic; cook, stirring occasionally, 3 minutes; add beans and 3 cups water; bring to a boil; lock lid into place; cook 45 minutes; release pressure manually; remove lid; drain beans, reserving cooking liquid; reserve beans separately (keep warm).
- 1/3 cup olive oil
- black pepper, freshly ground
- 1/4 cup brown butter
- fried sage (for garnishing)
Place 1 2/3 cups hot cooked beans and 7 Tbsps. reserved cooking liquid in a blender; with motor running, gradually add oil; blend until smooth; season; strain through fine chinois into a bowl; reserve (keep warm).
Remove pork cheeks from bag; drain; heat brown butter in large skillet; cook pork cheeks, turning, until crisp and brown; remove from heat; reserve (keep warm).
To serve, spoon 1 Tbsp. white bean puree onto each serving plate; top with cheeks; spoon 1 tsp. citrus mostarda over cheeks; spoon 1 Tbsp. pork cheek cooking liquid over; garnish with sage.
What to drink: Zind-Humbrecht Pinot Gris Alsace Calcaire 2010