Pig’s Cheek: Jerusalem Artichokes Puree and Crispy Cinco Jotas ham

Pig’s Cheek: Jerusalem Artichokes Puree and Crispy Cinco Jotas ham

Abel

Ingredients

(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

Preparation

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.

Final Touches

Place the warm Jerusalem artichoke puree on a plate, add the cheeks on top and cover with the glaze. Sprinkle with the ham powder, drizzle with a bit of olive oil and some chopped chives. Enjoy!