Pork Cheek & Onion Toast
Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014
Makes 35 portions
- 2 shallots, chopped
- 1 carrot, chopped
- 1 head garlic, chopped
- 1 tsp. black peppercorns
- 2 sprigs thyme
- 2 sprigs rosemary
- 10 pork cheeks, cleaned and trimmed
- 1 L dark chicken stock
Sweat shallots, carrots and garlic in braising pan until soft; add peppercorns and herbs; place pork cheeks into the pan; brown on both sides; add stock; simmer until meat is tender; remove pan from heat; allow to cool.
Remove cheeks; cover in airtight container; reserve in refrigerator.
- vegetable oil
- 5 lg. Spanish onions, peeled and very finely sliced
- 1 tsp. thyme leaves
- 200ml vegetable stock
Heat oil in wide saucepan over high heat until shimmering; add onions; cook, stirring vigorously, about 5 minutes; reduce heat; add oil if necessary, and thyme; cook a further 5 to 10 minutes, stirring occasionally; add stock; reduce heat; cook until stock is absorbed and onions are completely soft; season; transfer to a blender; process to a puree; press through fine sieve; transfer puree to small piping bag; reserve.
- several slices brown malted bread, cut into 2cm by 6cm rectangles
- olive oil
- shallots, sliced into fine rings (for garnish)
Preheat oven to 350°F (180°C).
Brush bread with oil; bake 4 to 5 minutes, until golden.
Slice pork into similar sized pieces to fit croutons.
To serve, place small point of puree on each crouton; set a slice of pork cheek on top; place larger dollop of puree on pork; garnish with shallot ring; serve immediately.