BLACK IBERIAN PORK CHEEK LACQUERED WITH CHESTNUT HONEY
Black Iberian pork is of top gastronomic quality and is especially appropiate for cooking in stews, especially with legumes. In this dish the chestnut honey, possibly the bitterest of honeys and certainly a strong-flavoured one, makes the ideal partner.
For the Black Iberian pork cheeks:
8 cheeks of Black Iberian pork; 50 ml/ 4tbsp extra virgen olive; salt; ground black pepper; 1 vacuum pack; 50 ml / 4 tbsp chesnut honey (PGI Miel de Galicia); 40 ml / 3 tbsp red wine.
For the green beans:
200 g / 7 oz green beans; water; salt.
Others: fleur de salt; 8 fresh chestnut.
Black Iberian pork cheeks:
Season the pork cheeks with salt and pepper and place in a vacuum pack with the extra virgen olive oil. Cook in a bain-marie at 65ºC / 149ºF for some hours. Open the bag and pour the contents into a pot with the chestnut Money and wine. Cook over médium heat until the sauce is tic..
Boil in salted water until al dente.
Serve two cheeks per person, pour over the sauce and finís with the green beans. Add two fresh chestnuts per person and sprinkle with fleur de sel.