Italian-style pork cheek

Serves : 4

Preparation time : 5 minutes

Cooking time : 4 to 8 hours

Ingredients

• 12 Québec pork cheeks
• 60 ml (4 tablespoons) canola oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 125 ml (½ cup) Cinzano Rosso
• 30 ml (2 tablespoons) tomato paste
• 1.5 l (6 cups) vegetable stock
• 500 ml (2 cups) orange juice
• 15 ml (1 tablespoon) herbes de Provence blend
• Salt and pepper to taste

Grilled vegetables

• 120 ml (8 tbsp.) olive oil
• 2 garlic cloves, chopped
• 3 sprigs thyme, leaves removed
• 2 eggplants, sliced
• 125 ml (½ cup) breadcrumbs
• 125 ml (½ cup) tomato sauce
• 8 slices cheddar cheese
• 8 basil leaves, chopped
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. In a hot skillet, brown the pork cheeks in a little oil for 2 minutes.
3. Place cheeks, onion, garlic, Cinzano, tomato paste, broth, orange juice, herbes de Provence, salt and pepper in roasting pan, cover and bake for 4 hours.
4. Remove the meat and reduce the cooking juices in a saucepan. Check seasoning.
5. The slow-cooker version
6. In a hot frying pan, brown the pork cheeks in a little oil for 2 minutes.
7. Place the cheeks, onion, garlic, cinzano, tomato paste, broth, orange juice, herbes de Provence, salt and pepper in the slow cooker and cook on maximum power for 6 to 8 hours.
8. Reduce juice if necessary. Check seasoning.

Cooking the eggplants

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine olive oil, garlic, thyme, salt and pepper.
3. On a platter, spread and brush eggplant slices with prepared mixture.
4. In a hot frying pan, sear eggplant slices for 2 minutes on each side.
5. In a bowl, combine breadcrumbs and tomato sauce.
6. On an ovenproof baking sheet lined with a silicone mat, lay 4 layers of eggplant slices, cheese and basil leaves.
7. Spread breadcrumbs and tomato sauce over the layers and bake for 15 minutes.