BBQ Glazed Pork Cheeks With Leek, Chorizo & Sweetcorn Salsa
Recipe and words by Jamie ClintonPhotography by Vik Chandla
I developed the following recipe for a recent event that Shears Yard did with Ilkley Brewery. The event was a 5 course tasting menu and this particular dish was paired with their beer Rye n dry, which is modeled on the classic American whisky and served with a twist of orange. Given the Southern American influences of the beer, BBQ was the obvious choice, adding the leek, chorizo and sweetcorn salsa for freshness.
And forget waiting until the summer months to cook this BBQ dish. Paired with this beautiful craft ale, it’s the ideal winter warmer!
8 Free Range Pork cheeks
large bunch picked rosemary
1tsp smoked paprika
2 crushed garlic cloves
1tsp tomato puree
1tsp Dijon mustard
2tbsp dark brown sugar
1l chicken stock
For the salsa
200g finely diced chorizo
200g finely sliced leeks
Good sprig of dill, chopped
Splash white wine vinegar
Ask your butcher to trim the pork cheeks ready for cooking.
Seal the pork cheeks in a hot pan.
When they have a good colour on then add all the ingredients apart from the sugar and stock. Stir for a couple of minutes and then pour in the stock, scrape the bottom of the pan to help it deglaze.
Cover the pan and simmer for about two hours. After two hours the pork should be tender, add the sugar and continue to simmer uncovered for a further hour or until the sauce has reduced to a sticky consistency.
For the salsa
Have the leeks and corn in a bowl to one side.
Fry off the chorizo on a high heat in a little oil for a couple of minutes until it is well caramelised.
Pour the chorizo with its oil onto the leeks and corn and stir well, the heat of the chorizo will cook the leeks.
Once cooled slightly mix in the dill and vinegar, season and serve the cheeks on top of the salsa with its cooking liquor as sauce.