Pork cheeks with orecchiette, broad beans, peas and mint

1. 1

   Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside.

2. 2

   Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock.

3. 3

   Simmer for 2 hours, or until the cheeks are just tender.

4. 4

   Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary.

5. 5

   Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes.

6. 6

   Roll out the dough and and form into orecchiette. Cook in salted water until al dente.

7. 7

   Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency.

8. 8

   Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.