PORK CHEEKS AND POLENTA
SKILL LEVEL MEDIUM SERVES 4-6 PEOPLE TAKES 3 HOURS
The final stages of the Giro passed through Lombardy and Veneto, where the low-cost staple polenta is very popular. A great source of carbs, this boiled cornmeal dish is ideal for recovery – especially when served alongside low-fat, high-protein pork cheeks. ■ 600g pork cheek ■ 2 onions ■ 1 garlic clove ■ 3 parsnips ■ 200g small tomatoes ■ 40g tomato paste (1 small can) ■ 1 cinnamon stick ■ 1 tbsp sweet smoked paprika
1. Preheat the oven to 170°C/340°F.
2. Clean and trim the pork cheeks.
3. Brown the pork cheeks in a sauté pan with a little olive oil and salt, then place in a Dutch oven or oven-proof dish.
4. Peel the onions and cut into quarters. Halve the garlic crosswise.
5. Peel and slice the parsnips.
6. Rinse the tomatoes and make a hole in each of them with a small knife.
7. Arrange all vegetables around the pork ■ 1 tsp cumin ■ 1/2 tsp chilli flakes (optional) ■ 500ml chicken stock ■ 3 tbsp sherry vinegar or red wine vinegar ■ Olive oil ■ 200g carrots cheeks in the Dutch oven. Add the spices, tomato paste, stock and vinegar. Season with salt and pepper. Bake covered for 2hr.
8. Peel the carrots and cut them into bitesize pieces; set aside.
9. Bring 1,250ml of broth or salted water to boil for the polenta.
10. Whisk in the polenta a little at a time. Turn down the heat to low and whisk frequently while cooking for 10-15min. Season with salt and pepper and set aside. ■ Salt and pepper to taste
■ Fresh parsley For the polenta: ■ 200g polenta ■ 1,250ml broth or water ■ 100g parmesan or similar cheese ■ 2 tbsp olive oil ■ Salt and pepper to taste
11. Once the pork cheeks are cooked, remove from oven and, if necessary, boil to reduce and thicken the sauce. Season.
12. Soften the carrots in a pan with a little oil and salt.
13. Whisk the polenta over medium heat with a little broth/water until it reaches the desired consistency. Add the olive oil and cheese; whisk again.
14. Serve pork cheeks with the polenta, roasted carrots, and fresh parsley.