Sous Vide Pork Cheeks, Goat Cheese Rice Grits and 3 Pea Ragout with Bok Choy and Pickled Onions

Name: Sous Vide Pork Cheeks, Goat Cheese Rice Grits and 3 Pea Ragout with Bok Choy and Pickled Onions
Yield: Yield: 6-8 servings
Cuisine: American
Ingredients: 3 Pea Ragout; Oil, as needed for searing; Sous Vide Pork Cheeks, Seared for serving and sliced on a bias.; Goat Cheese Rice Grits; Pickled red onions, as needed; Sautéed baby Bok Choy, ½ per serving; Salt and pepper, to taste; Salt and pepper, to taste; 4 ounces local goat cheese, or to taste; 4 cups of chicken stock; Extra-virgin olive oil, as needed; ½ cup rice grits; Salt and pepper to taste; Salt and pepper to taste; ½ cup cherry tomatoes, halved; 4 tablespoons unsalted butter; ½ cup black eye peas, cooked; ¼ cup chick peas, cooked; 1 cup cremini mushrooms, sliced; ½ cup sea island peas, cooked; Blended oil, as needed; 2 tablespoons shallots, minced; 1 teaspoon black pepper; 3 cloves fresh minced garlic; ¼ cup Worcestershire sauce; 1 teaspoon salt; ½ cup whole grain mustard; 1 pork cheek, cleaned