Slow-braised Norfolk pork cheeks with Italian Parmesan polenta and Agen prunes

The Lodge’s head chef, Nicholas Parker shares a favourite seasonal dish…

This pork dish is probably in the top ten of my favorite dishes to eat of all time. I came up with its ‘cousin’ about eight years ago, when I matched polenta with slow-cooked Norfolk hare and blackberries – a few variations have passed since and now we arrive at this fabulous meal.

Packed with autumnal flavours, the richness of the cheeks just melt away as you eat them. The creaminess of the polenta with a hint of garlic, freshly grated parmesan cheese and finally crisp sage, bring it all together and it is one of the most comforting meals you will eat. The secret is that it is also desperately simple to recreate!

Slow-braised Norfolk pork cheeks with Italian Parmesan polenta and Agen prunes

Serves 4

1. Prepare the pork cheeks (about 3 per person) by removing any excess fat or sinew. Lay them on a clean board and season well with salt and freshly ground pepper, then seal in a hot frying pan with a little vegetable oil until the cheeks are golden brown on all sides.
2.  Transfer to a deep casserole, add some good quality root vegetables and a strong meat stock, cover with tin foil then cook low and slow in the oven – they will take approximately 4-5 hours, at 135°C, until almost collapsing to the touch. Once cooked remove them from the casserole and set aside to rest.
3. Carefully pour the stock into a pan and begin to reduce it to a glaze, skimming off any scum or grease that may build up once reduced. Add 4 or 5 Agen prunes.
4. Fill a separate saucepan with 1½ pints of water. Crush 2 cloves of garlic, season with salt and pepper and a sprig of thyme, then bring up to a simmer and cook the crushed garlic.
5. Slowly whisk in instant polenta until the consistency resembles a thin porridge. Add a few knobs of butter and as much grated Parmesan to your taste then using a wooden spoon beat the mixture until it thickens, check the seasoning and keep hot.
6. To finish the dish, spoon the polenta into the middle of a warmed plate and arrange the pork cheeks and prunes on top, pour over the warmed glaze and finish with sage, I guarantee you’ll love it!

To drink: Try Gran cerdo, Rioja SPAIN – the ‘fat pig’ is declassified Rioja, named after the winemaker’s bankers!

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