Revel in these sumptuous coastal rosemary-smoked pork cheek with muntrie glaze, created by chef Kane Pollard and Marlon Motlop.

Recipe Kane Pollard | Styling Natalie Homan | Photography Brendan Homan

Coastal rosemary-smoked pork cheek with muntrie glaze
serves 6

3 pork cheeks, trimmed
500ml apple juice
500ml white wine
20g salt
1.5 litre water
2 bay leaves
1 onion halved
1 bulb garlic halved
500ml red wine
200g muntries
1 bunch of coastal rosemary

In a pot, place the pork cheeks, apple juice, white wine, salt and water. Bring to the boil, then drop to a gentle simmer. Cook for around 2 hours until the pork is tender. Remove pork from the poaching liquid and place in the fridge to cool and set.

Add bay leaves, onion, garlic and red wine to the stock. Bring to the boil and reduce by two thirds until a glaze has formed. Strain glaze, place back in pot and add the muntries. Allow to steep for 15 minutes before serving.

Slice cheeks into 3 centimetres-thick (roughly) pieces and cook over charcoal, adding coastal rosemary, 1 branch at a time to the charcoal to create a gentle but constant flow of smoke. Or cook in the pan until caramelised.

Season with flake salt and serve with the glaze.

 

This article first appeared in the June 2024 issue of SALIFE magazine.