Iberico pork cheeks

Iberico pork cheeks

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Preparation time
less than 30 mins

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Cooking time
over 2 hours

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Serves
Serves 4

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By Anna Haugh
From Saturday Kitchen[row]

Ingredients

For the pork cheeks

  • 2 tbsp olive oil
  • 12 (1kg/2lb 4oz) Iberico pork cheeks
  • 2 garlic cloves, chopped
  • 1 banana shallot, peeled and chopped
  • 200ml/7fl oz port
  • 2 star anise
  • 500ml/18fl oz chicken stock

For the polenta

  • 1 garlic clove, halved
  • 1 thyme sprig
  • 300-400ml/10-14fl oz full-fat milk
  • 50g/1¾oz quick-cook polenta
  • 50g/1¾oz Parmesan, grated

To serve

  • ½ head radicchio, leaves separated and roughly chopped
  • 1 tsp balsamic vinegar
  • 3 tsp extra virgin olive oil
  • 1 tbsp chopped fresh flatleaf parsley