{"id":2599,"date":"2017-04-15T08:33:52","date_gmt":"2017-04-15T08:33:52","guid":{"rendered":"https:\/\/www.ohmychef.cz\/?p=2599\/"},"modified":"2017-10-18T08:45:14","modified_gmt":"2017-10-18T08:45:14","slug":"braised-pork-cheeks-pink-ginger-polenta-and-macadamia-nuts","status":"publish","type":"post","link":"https:\/\/www.ohmychef.cz\/en\/recipes\/braised-pork-cheeks-pink-ginger-polenta-and-macadamia-nuts\/","title":{"rendered":"Braised pork cheeks, pink ginger, polenta and macadamia nuts"},"content":{"rendered":"

Cheeks are no news in our country and you can find them on restaurant menus quite often. Beef or veal are the most common, but we also like pork ones. Honza added polenta to this recipe, but even a potato mash would be great. And macadamia nuts? They are the best. Here we go!<\/p>\n

For 4 portions:<\/h3>\n

1kg pork cheeks
\n100g macadamia nuts
\n200g button mushrooms
\n200g ginger
\n300g onion
\n200g parsnip<\/p>\n

20g tomato pur\u00e9e
\n100ml rice vinegar
\n40g sugar
\n20ml beetroot juice
\n12g salt
\n200ml white wine
\n2l chicken stock
\n200g instant polenta
\n600ml milk
\n100g butter
\n40ml hazelnut oil
\nseasoning<\/p><\/blockquote>\n

Prep\u00a0the cheeks. Season them properly and fry them off in hot oil till golden brown. Put aside and fry the finely chopped onions in the same pan. Pour in a little water after they get brown, to get the same colour. Add chopped parsnips, mushroom and ginger trimmings. Add the pur\u00e9e and get it all brown, the base should have really dark colour. Add the white wine and let it reduce. Move it all to a pressure cooker (including the chicken broth) and cook for about 40 minutes full pressure. Then remove the meat, pass the sauce through a sieve and let it reduce to a good consistency. Add the juice from the pickled ginger and season with butter and salt.<\/p>\n

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How to make pickled ginger at home? Quite simply. Peel the ginger (ideally use a spoon, it will get into all the folds easily) and slice finely on a mandolin slicer. Cook the vinegar with sugar, salt and red beet juice and pour it over the ginger. This must be done at least 2 hours in advance but preferably at least a week. Place the mixture in a glass and turn it over, until it cools completely. Store in the fridge: it will last for one year. You can adjust acidity and sweetness as you prefer. However, tasting acidic liquor is not easy, especially when it is hot.<\/p>\n

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Bring the milk to boil and add salt. Slowly add polenta and stir well, it should be very creamy after a while. \u00a0Add the butter, walnut oil and you are ready to serve. Roast the nuts slowly in a pan or oven. Season immediately.<\/p>\n

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We are ready to go! Slice the mushroom and serve with the rest. Enjoy!<\/p>