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