Slow-Braised Pig Cheek with Celeriac Cream and Mushrooms

Name: Slow-Braised Pig Cheek with Celeriac Cream and Mushrooms
Yield: Serves 8
Cuisine: Australia
Ingredients: 300 ml (10½ fl oz) Chicken Stock; 8 × 200 g (7 oz) Pig Cheeks; 250 g (9 oz) Shiitake Mushrooms; 500 ml (17 fl oz/2 cups) Reduced Veal Stock (Glaze); 250 g (9 oz) Nameko Mushrooms; 250 g (9 oz) Enoki Mushrooms; Fine Sea Salt; 200 ml (7 fl oz) Dry Vermouth (Noilly Prat); 100 ml (3½ fl oz) Grapeseed Oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

This is a relatively simple recipe for autumn. The earthy flavours of celeriac and mushrooms really complement the texture and flavour of the slow-braised pig cheeks.

Ingredients

8 × 200 g (7 oz) Pig Cheeks
300 ml (10½ <

Oceania
Australia
Sydney
Main course
Autumn
Gluten-free

Method

Prepare the pig cheeks by trimming around the meaty part, leaving a 3 cm (1¼ inch) circumference of fat and skin around the meat. Bring a saucepan of water to the boil and blanch the pig c