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

by Graham Campbell
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Ingredients

Fresh Meat

Oils & Vinegars

  • 150ml of sherry vinegar
  • 100ml of white wine vinegar
  • 50ml of red wine vinegar

Beverages

Store Cupboard

  • 400ml of Worcestershire sauce
  • 6g of salt
  • 50g of sugar
  • 225g of sultanas
  • 500ml of beef stock

Fruit & Vegetables

Salad & Fresh Herbs

  • 1 bay leaf

Spices & Dried Herbs

Dairy

  • 151g of butter, melted
  • 15ml of milk