Braised Pork Jowls with the Maligned Mélange

Name: Braised Pork Jowls with the Maligned Mélange
Yield: serves 4
Ingredients: 4 of the smallest pork jowls you can find; 2 carrots, peeled and roughly chopped; 3 stalks celery, roughly chopped; 1 head garlic, unpeeled, sliced in half horizontally; 1 onion, chopped; 2 fresh bay leaves; 1 teaspoon peppercorns; 1/2 pound fresh chestnuts; 1/2 pound Brussels sprouts; 1/2 pound small turnips (about 2 bunches); 2 tablespoons unsalted butter; Kosher salt and freshly cracked black pepper; 2 tablespoons extra-virgin olive oil; 1 teaspoon chopped fresh thyme leaves

December 14, 2011

The much-maligned mélange gets its name from the undeserved yet pervasive bad reps held by each of the three principal ingredients in this delectable side: turnips, Brussels sprouts, and chestnuts. But I guarantee you’ll find that baby turnips are sweet and juicy and bear no resemblance to the bitter root vegetable you think you know. Gently sautéing wedges of fresh Brussels sprouts renders them crisp-tender and nutty, while browning chestnuts in a cast-iron pan makes removing their skins a snap, giving you unfettered access to the earthiness inside. Pork jowls, as the name implies, are pig cheeks. When cured, jowls become guanciale; braised, they offer amazing versatility and can then be sautéed, grilled, or added to soups. Like pork belly, jowls have tons of flavor and are very rich. I find that braising helps tame them a bit and makes the cut a little less intense. You’ll probably need to special order this cut from your butcher, but it’s worth it. You’ll need to start this recipe one day ahead.

Recipe notes

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