List of Ingredients
- pork cheeks
- 14 OZ. of Small Borettane onions
- 5 OZ. of diced celery, carrot and onion
- Star anise
- Cinnamon sticks
- Fresh ginger
- Bay leaf
- Butter
- Sugar
- White wine vinegar
- Beef broth
- Vegetable broth
- Dry white wine
- Extravirgin olive oil
- Salt
- White pepper
Method
Sauté the diced vegetables for 3-4 minutes in a large saucepan along with a tablespoon of oil and a pat of butter. Salt and pepper the cheeks, then add them to the browned vegetables. Continue cooking over high heat for 4-5 minutes, then add 3 bay leaves, a piece of cinnamon, one star anise and 4 slices peeled ginger. Pour in half a glass of white wine and let the alcohol evaporate. Cover with beef broth so that the cheeks are covered for three quarters of their volume.
Bring to a boil then reduce the heat to low, cover and continue cooking for about 2 hours. If necessary, add more broth so that the cheeks are always three-quarters immersed. Steam the onions for 15 minutes, then glaze them in a pan with 2 tablespoons of vinegar and a spoonful of sugar for 6-8 minutes over high heat. Wet them with a cup and a half of vegetable broth and continue cooking for another 6-8 minutes. Serve the cheeks with their sauce and the onions.
If you like, you can serve a sauce on the side made simply by blending 4 ounces of raspberries and passing them through a fine sieve.