Braised Pork Cheeks, Baby Leeks, Sultana Ragu, Mash & Caraway Jus​​​​​​​

by Graham Campbell

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 7 hours


1000g of pork cheeks

50ml of sherry vinegar

400ml of white wine

200ml of Worcestershire sauce

5g of salt

1 garlic clove, finely chopped

1/2 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1 bay leaf

10g of caraway seeds

12 baby leeks

50ml of white wine

100ml of white wine vinegar

50g of sugar

500g of potatoes, peeled

150g of butter, melted

15ml of milk

salt to taste

1 onion

1 knob of butter

225g of sultanas

100ml of sherry vinegar

1 garlic clove

500ml of water

200ml of Worcestershire sauce

1 celery, chopped

1 onion, chopped

1 carrot, chopped

1 garlic clove

50ml of red wine vinegar

200ml of red wine

10g of caraway seeds

500ml of beef stock


1. For the pork cheeks, sweat off the onion, celery, carrots and garlic in a large saucepan over a low-medium heat. Cook until soft but not coloured

2. Add the sherry vinegar, white wine and Worcestershire sauce. Bring to a gentle boil and then simmer for 30 minutes

3. Add the bay leaf, 10g caraway seeds and a pinch of salt and simmer for a further 10 minutes

4. Pass the liquor through a fine strainer and set aside to cool

5. Trim any sinew and fat away from the pork cheeks and place into a large vac pack bag. Add the cooled liquor, seal and marinate for 24 hours

6. Once marinated, seal in a vac pack and cook in a water bath at 80˚C for 6 hours

7. For the baby leeks, pour the 50ml white wine, 100ml white wine vinegar and 50g sugar in a pot, bring to the boil. Remove from the heat and allow to cool

8. Trim the roots and dark green tips off the leeks. Bring the white wine mixture back to the boil for a second time and pour over the baby leeks, leave to cool in the liquor

9. For the sultana ragu, place the finely diced onion, garlic and butter in a pot over a low-medium heat. Sweat until soft but not coloured

10. Add the sultanas, sherry vinegar, Worcestershire sauce and water. Bring to the boil and leave to simmer for 1/2 hour

11. For the creamy mash potato, add the potatoes to a saucepan, cover with water and add a pinch of salt. Bring to the boil, reduce to a simmer and cool for 12-16 minutes or until cooked through. Drain and allow to steam for 2 minutes

12. Mash the potatoes thoroughly or pass through a ricer or mouli until smooth. Fold through the butter and milk and season to taste. Add to a saucepan, cover and keep warm

13. For the caraway seed jus, add oil to a hot pan. Once the hoil is hot, add the onion, carrot, celery and garlic and leave to sweat

14. Add red wine vinegar and reduce until almost dry. Repeat this process with the red wine before adding the beef stock and caraway seeds. Reduce down to 200ml and then pass through a fine strainer. Season to taste with salt and set aside

15. Warm the pork cheeks in the reserved cooking liquor until very hot

16. Place 2 quenelles of mash onto each plate. Add a portion of the sultana ragu 3 pork cheeks - 2 on the mash and 1 on the sultana ragu. Finish with the baby leek and a drizzle of the caraway jus. Serve immediately