For the pork cheeks, sweat off the onion, celery, carrots and garlic in a large saucepan over a low-medium heat. Cook until soft but not coloured
1/2 onion
1 carrot
1 garlic clove
1 celery stick
2
Add the sherry vinegar, white wine and Worcestershire sauce. Bring to a gentle boil and then simmer for 30 minutes
50ml of sherry vinegar
400ml of white wine
200ml of Worcestershire sauce
3
Add the bay leaf, 10g caraway seeds and a pinch of salt and simmer for a further 10 minutes
1 bay leaf
10g of caraway seeds
5g of salt
4
Pass the liquor through a fine strainer and set aside to cool
5
Trim any sinew and fat away from the pork cheeks and place into a large vac pack bag. Add the cooled liquor, seal and marinate for 24 hours
1000g of pork cheeks
6
Once marinated, seal in a vac pack and cook in a water bath at 80˚C for 6 hours
7
For the baby leeks, pour the 50ml white wine, 100ml white wine vinegar and 50g sugar in a pot, bring to the boil. Remove from the heat and allow to cool
50ml of white wine
100ml of white wine vinegar
50g of sugar
8
Trim the roots and dark green tips off the leeks. Bring the white wine mixture back to the boil for a second time and pour over the baby leeks, leave to cool in the liquor
12 baby leeks
9
For the sultana ragu, place the finely diced onion, garlic and butter in a pot over a low-medium heat. Sweat until soft but not coloured
1 onion
1 garlic clove
1 knob of butter
10
Add the sultanas, sherry vinegar, Worcestershire sauce and water. Bring to the boil and leave to simmer for 1/2 hour
225g of sultanas
100ml of sherry vinegar
500ml of water
200ml of Worcestershire sauce
11
For the creamy mash potato, add the potatoes to a saucepan, cover with water and add a pinch of salt. Bring to the boil, reduce to a simmer and cool for 12-16 minutes or until cooked through. Drain and allow to steam for 2 minutes
500g of potatoes, peeled
12
Mash the potatoes thoroughly or pass through a ricer or mouli until smooth. Fold through the butter and milk and season to taste. Add to a saucepan, cover and keep warm
150g of butter, melted
15ml of milk
salt to taste
13
For the caraway seed jus, add oil to a hot pan. Once the hoil is hot, add the onion, carrot, celery and garlic and leave to sweat
1 celery, chopped
1 onion, chopped
1 carrot, chopped
14
Add red wine vinegar and reduce until almost dry. Repeat this process with the red wine before adding the beef stock and caraway seeds. Reduce down to 200ml and then pass through a fine strainer. Season to taste with salt and set aside
50ml of red wine vinegar
200ml of red wine
500ml of beef stock
10g of caraway seeds
15
Warm the pork cheeks in the reserved cooking liquor until very hot
16
Place 2 quenelles of mash onto each plate. Add a portion of the sultana ragu 3 pork cheeks - 2 on the mash and 1 on the sultana ragu. Finish with the baby leek and a drizzle of the caraway jus. Serve immediately