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Brown the cheeks in a cocotte, add in the aromatic herb garnish (carrot, onion, variety of sprigs, garlic); pour in the red wine, reduce; then, add in the meat stock until covered; cover and bake for 4 hrs at 120ºC.

 

Put the whole squash in the oven at 180ºC for 30 minutes; then, peel and mix the pulp with the butter. Season.

 

Place 4...

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Brown the cheeks in a cocotte, add in the aromatic herb garnish (carrot, onion, variety of sprigs, garlic); pour in the red wine, reduce; then, add in the meat stock until covered; cover and bake for 4 hrs at 120ºC.

 

Put the whole squash in the oven at 180ºC for 30 minutes; then, peel and mix the pulp with the butter. Season.

 

Place 4 shallots on aluminium foil with a touch of salt, pepper, sugar and thyme.

Fold up like parchment and bake at 180ºC.

 

Prepare the pork: roast for 40 minutes, then brown skin side-down in a frying pan.

 

Cut the ham steak into chunks; grill till cooked.

 

Serving:

 

Position a braised cheek on the plate, add a rib and a piece of ham steak; use the stock as sauce.

 

Cut the shallots in half and remove the petals; place the cream in the cocotte.

 

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Ingredients 4 persons
  • 500 g pork cheek
  • 1 piece 4 pork ribs
  • 400 g Iberian ham steak
  • 4 shallots
  • 1 squash
  • 200 g butter
  • 25 cl red wine
  • 1 l meat stock
  • Aromatic herb garnish
  • Salt
  • Pepper & thyme.
Recipes. The Cook & Chef Institute