Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus

by Graham Campbell
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Ingredients

Fresh Meat

  • 1000g of pork cheeks

Oils & Vinegars

  • 50ml of sherry vinegar
  • 100ml of white wine vinegar
  • 100ml of sherry vinegar
  • 50ml of red wine vinegar

Beverages

  • 400ml of white wine
  • 50ml of white wine
  • 500ml of water
  • 200ml of red wine

Store Cupboard

  • 200ml of Worcestershire sauce
  • 5g of salt
  • 50g of sugar
  • salt to taste
  • 225g of sultanas
  • 200ml of Worcestershire sauce
  • 500ml of beef stock

Fruit & Vegetables

  • 1 garlic clove, finely chopped
  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 12 baby leeks
  • 500g of potatoes, peeled
  • 1 onion
  • 1 garlic clove
  • 1 celery, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 garlic clove

Salad & Fresh Herbs

  • 1 bay leaf

Spices & Dried Herbs

  • 10g of caraway seeds
  • 10g of caraway seeds

Dairy

  • 150g of butter, melted
  • 15ml of milk
  • 1 knob of butter