Cooked by Angelina - Serves Four
Inspired by our trip to The Seahorse in Dartmouth, this is our take on the classic pigs cheeks with clams. Absolutely delicious!
2 x whole pigs cheeks
2 x banana shallots
3 - 4 x garlic cloves
3 x bay leaves
2 teaspoons fennel seeds
salt & pepper
Dry white wine
2 x teaspoons tomato puree
Kilo of British clams
Remove the skin from the pigs cheeks. Trim off quite a bit of the fat and remove the white glands. Cut the cheeks into about 4 pieces.
Dust the cheek pieces in paprika and salt and fry off in a heavy casserole dish to brown off until they caramelize but don't burn. You may need to do this in batches.
Half the shallots, smash the garlic cloves.
Fry off the shallot and garlic and add the fennel seeds and tomato puree. Add the cheek pieces back into the pan. Deglaze the pan with 75ml of Pedro jimenez and 75ml of fino sherry.
Reduce the two until it's syrupy. Add 75ml white wine and reduce again. Then add chicken stock to the pan to cover the cheek pieces. Add 3 bay leaves.
Bring to boil, reduce to a simmer. Taste and season with salt and pepper.
Cover with a sheet of grease proof paper and put a lid on the casserole. Place in a low/medium overn - 160 degrees for about 3 - 5 hours until the meat is tender.
Keep checking the pieces and top up with stock if necessary. Once tender remove the cheeks and keep in a warm dish. Add the peas and then reduce the sauce until it's thick and syrupy.
Now prepare the clams by washing them thoroughly in cold water. Steam the clams in white wine, bay and garlic. Once opened add to the cheeks and mix together.
Check for seasoning. Whisk in a small knob of butter to make the sauce glossy.
Pork Cheeks, Sherry and Clams...
Possibly the most moreish dish we have ever made
Angela's Pork Cheeks with Sherry and Clams Recipe
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