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Braised Pork Cheeks with Polenta and Squid

Slow-braised spiced pork cheeks served with creamy parmesan polenta, sautéed kale, and pan-fried squid for a sophisticated surf-and-turf dish.

DinnerPorkSeafoodSlow-CookedPolenta
Estimated Nutrition
Calories
903.7
kcal / serving
3614.8 kcal total
Carbs
66.1g
per serving
264.4 g total
Fat
45.6g
per serving
182.2 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
Red Wine Vinegar
1
tbsp
Soy Sauce
Dairy
500
ml
Milk
full fat
25
g
Parmesan
grated
25
g
Butter
unsalted, for polenta
25
g
Butter
for kale
Fruits
1
piece
Lemon
juice only
GrainsCereals
175
g
Polenta
quick-cook
Liquids
150
ml
White Wine
1000
ml
Chicken Stock
for braising
500
ml
Chicken Stock
for polenta
Meat
12
piece
Pork Cheeks
fat and sinew removed
NutsSeeds
1
tsp
Ground Ginger
1
tsp
Ground Coriander
1
tsp
Ground Cinnamon
1
tsp
Mixed Spice
2
piece
Star Anise
1
clove
Garlic
peeled
1
sprig
Thyme
fresh
1
piece
Bay Leaf
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
OilsFats
2
tbsp
Olive Oil
for frying pork
1
tbsp
Olive Oil
for squid
Other
2
tbsp
Honey
Seafood
1
piece
Squid
medium, cleaned, scored, cut into triangles
Vegetables
1
piece
Onion
peeled, chopped
2
piece
Carrots
peeled, chopped
2
piece
Tomatoes
chopped
200
g
Curly Kale

Method

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