🐷 WEEK 11: Braised Pork Cheeks
To round off using meat sustainably in the kitchen, this week Chef Daniel uses an alternative, lesser used cut of meat. Going for these less popular cuts over the prime cuts means less wastage in the meat industry and a more sustainable way of consuming meat in the kitchen. You’ll be braising your pork until it’s nice and tender and reducing your meat liquor to create a sticky glaze. Take this week at your own pace, you can decide whether you or not you wish to take on the butchery. If you are, ask away in the community for ideas on how to use up the remaining meat left on the pig’s head.
πŸ“Ί Watch and Learn - Rassa Stories
Irish craft cider has seen new life in recent years with entrepreneurs bringing new creativity to ancient techniques. Learn more about the apple harvest and how Irish cider is made. Also hear from deer hunter Jim, who promotes game as a sustainable alternative to farmed meats.
Meet Irish deer hunter Jim Nolan
Transport yourself to the picturesque Wicklow Mountains and its glacial valleys as Jim invites you into his world as an Irish hunter.
Exploring Irish Apple Cider with Stonewell Cider
Craft cider making has seen a revival in recent years in Ireland putting care and skill into the taste and character. Listen to the founder of a craft cidery take you through apple harvesting and the cider making process.
πŸ“˜ Lessons For The Week
Recipe Development - Braised Pork Cheeks
Daniel takes you through the thinking behind his dish explaining how to balance fat and acid, the techniques behind getting the most out of a cheaper meat cut and the importance of supporting smaller growers and producers when sourcing ingredients.
Ingredients Introduction - Braised Pork Cheeks
This week you’re working with a wonderful native supplier, Wildwood Vinegars, which produce a botanical vinegar using elderflower foraged from the Wild Atlantic Way. Daniel will also explain how to check for freshness, making sure your meat is safe to eat.
Hands On Learning - Braised Pork Cheeks
If you’re keen to get messy, you can take on some butchery removing the pork cheek from the head or source the meat pre-cut from your local butcher. You’ll be using an ancient grain thickened with a carrot puree to go along with your braised pork cheek and finishing off the dish will be a fresh fennel salad adding balance to the dish.
Share with the community
Share this week’s creation in the community with your peers or some of your learnings. If you have any questions around the butchery, sourcing meat or even if you’re after some tips on how to use up leftovers, Daniel will be happy to help answer. Access the community forum by clicking the button below.
πŸ’­ Creative Inspiration
Getting to know your meat
In this video we will look in more depth at some of the meat that has been used on this course and some other ideas I have for you, to use in the live class. Get creative with different meat cuts using as much of the animal as possible to create a sustainable dish.
πŸ“– Further Reading
Ireland naturally lends itself to seasonal cooking. Its mild temperate climate creates some high quality produce. Chefs more than ever are using local farmers and producers, and cooking in line with the seasons to make sure they’re working with ingredients when they are at their best. Have a read to find out more.
Cooking with the Seasons
Given Ireland's mild, wet climate the harvest season is long and fruitful, which is why many Irish chefs opt for seasonal cooking.