Ingredients
- 200g fine sea salt
- 2 litres water
- 100g brown sugar
- 2 star anise
- Peel from ½ an orange
- 4 pork cheeks, trimmed (ask your butcher)
- 2 tbs vegetable oil
- 1 brown onion, halved
- 2 peeled garlic cloves
- 2 tbs balsamic vinegar
- 250ml beef stock
- ¼ savoy cabbage, thinly sliced
- 30g butter
- Sea salt and black pepper
- 300g leftover mash
- 30g butter
- 3 tbs Llewellyns Irish balsamic cider vinegar
- Start by making the brine for the pork cheeks. Add the salt, water and sugar to a large pot and whisk until the salt and sugar have dissolved. Then, add in the star anise and orange peel. Place the pork cheeks in the brine and leave for two hours.
- Preheat the oven to 150 degrees/gas 2. Remove the pork cheeks from the brine. Placeovenproofroof casserole dish on the heat and add the oil. Add the pork cheeks, onion and garlic and brown them on both sides. Add the balsamic vinegar and the beef stock to deglaze the pan and bring to a simmer. Then, place a lid on and place in the oven for one hour and 30 minutes.
- Check the pork cheeks after this amount of time; they should be soft to touch but still holding their shape. They may need another 15 minutes if not soft yet.
- When the pork cheeks are nearly cooked, make the colcannon. Place a saucepan on the heat and add the butter and sliced savoy cabbage. Cook the cabbage for five minutes, stirring occasionally until soft and beginning to caramelise. Season with salt and pepper, then add in the mash. Fold the mash through the cabbage, cooking out on a low to medium heat until the mash has softened, and adding another knob of butter. Check the seasoning, then place a lid on and keep warm while you finish the pork.
- Remove the casserole dish from the oven and take off the lid. Remove the onion and garlic and discard, then place the casserole dish back on the heat. Add the butter and Irish balsamic cider vinegar and bring to a simmer. Allow to reduce to a glaze while spooning the liquid back over the pork cheeks regularly, then remove from the heat.
- To serve, spoon some colcannon on to a serving plate or bowl, then place the pork cheeks on top. Finish by spooning some more of the apple balsamic glaze over the top.
