Spiced Fennel Pork Cheeks with Celeriac Puree
Our Spiced Fennel Pork Cheeks with Celeriac Purée is proof that good things take time. Tender, flavourful pork cheeks braised to perfection with aromatic spices, paired with a creamy celeriac purée—this recipe is comfort food with a gourmet twist.
8hrs 45mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 12 SunPork Pork Cheeks
- 1 onion, chopped
- 1 leek, chopped
- 2 Tbsp. fennel seeds
- 2 star anise
- 2 fresh rosemary sprigs
- 6 garlic cloves
- 1 orange, peel and juice
- 150ml brandy
- 2 tsp. chilli powder
- 1.5L beef stock
- 1 bunch curly kale
- 3 Tbsp. olive oil
- 2 tsp. garlic powder
- 1 Tbsp. salt flakes
- 4 rachers prosciutto
- 1 celeriac, peeled and cubed
- ½ cup double cream
- 50g salted butter
- Salt and pepper, to taste
How to make it
- Place onions, leeks, fennel seeds, star anise, rosemary, garlic and a large strip of orange peel into a soup stock bag then into the slow cooker.
- Add the cheeks, brandy, orange juice, 1 tsp. chilli powder and beef stock, then turn slow cooker to high and braise for 8 hrs.
- Pre-heat fan forced oven to 180ºC.
- On a lined baking tray, add kale and drizzle with olive oil, then toss to coat. Sprinkle with garlic powder and salt flakes, then bake for 10 mins or until crispy. On another lined baking tray, lay prosciutto flat then bake for 5 mins.
- With 30 mins remaining on the slow cooker, bring a saucepan of salted water to the boil and cook the celeriac for 10-15 mins or until tender.
- Strain and place into a blender, then add cream and butter.
- Blend until smooth, then season to taste.
- Strain the braising liquid from the slow cooker into a large fry-pan over med-high heat. Simmer until reduced by a third.
- Serve pork cheeks, leeks and onions on a bed of celeriac purée with kale chips on the side and a generous drizzle of pork jus.
