Pig’s Cheek: Jerusalem Artichokes Puree and Crispy Cinco Jotas hamAbel
(For 4 people)
FOR THE HAM BROTH:
- 110 g white onion, diced
- 40 g carrot, diced
- 35 g leek, diced
- 20 g celery, diced
- 1 bay leaf
- 340 g ham bones
- 20 g shitake mushrooms
- 30 ml olive oil
- 100 ml white wine
- 1 l water
FOR THE CHEEKS:
- 8 pig cheeks
- 100 g onions, chopped
- 100 g carrots, chopped
- 30 g celery, chopped
- 50 g leeks
- 10 g sliced garlic
- 1 sprig rosemary
- Salt and pepper to taste
- ½ bottle of red wine
- 1 l demi-glace sauce
- 1 l water
FOR THE PUREE:
- 500 g Jerusalem artichokes
- 2 garlic cloves
- 200 ml milk
- 200 ml water
- 1 bay leaf
- 50 g ham fat
- 400 ml ham stock
- FOR THE CRISPY HAM
- 50 g finely-sliced Cinco Jotas ham
FOR THE BROTH
- Wash the vegetables and dice the mirepoix.
- Stir fry the vegetables over medium heat in a heavy pot with olive oil until golden brown.
- Add the ham bone and the white wine and cook until the alcohol evaporates.
- Add the bay leaf and the water and bring to a boil.
- Reduce to a simmer and cook for 3 hours. Strain.
- Makes 700 ml of stock.
FOR THE CHEEKS
- Clean any excess fat off cheeks and season with salt and pepper.
- Chop the vegetables, mirepoix, and slice the garlic.
- Fry the cheeks in a heavy frying pan under medium heat until golden brown on both sides. Set aside.
- Add the chopped vegetables and the sliced garlic and cook over low heat for 25 minutes or until soft.
- Add the red wine and cook it down by half to evaporate the alcohol. Add the cheeks, the demi-glace sauce and the water.
- Cover and cook for 2 to 3 hours, or until the cheeks are soft (but not over cooked).
- Strain the liquid and reduce to a glaze. Set aside the cheeks and the glaze in a container.
FOR THE PUREE
- Wash the artichokes under cold running water to remove any traces of sand.
- Slice them using a mandolin slicer.
- Mix together the milk, water, crushed garlic, bay leaves and sliced artichokes in a heavy pot.
- Bring to a boil, and reduce to a simmer until the artichokes are cooked.
- Strain the liquid and set aside.
- In the same pot, fry the garlic with a bit of oil. Then add the ham fat and fry for several minutes.
- Add the artichokes and cook for about 20 minutes. They will start sticking to the pot; keep cooking to evaporate all the moisture.
- Add the ham stock and cook until the liquid is gone.
- Blend to a fine puree and pass through a sieve.
- Season to taste.
FOR THE CRISPY HAM
- Pre-heat the oven 180 ºC.
- Place finely-sliced Cinco Jotas ham on a baking tray between baking paper. Put another baking tray on top to weigh it down and bake for 10 minutes, or until golden brown.
- Set aside to cool. When it reaches room temperature, crush in a mortar to create a fine ham powder. Store in a sealed container.