Chipotle braised pork cheek

For the pork cheeks

2 lbs Cheshire Pork Cheeks
4 tbsp Smoked Paprika
1 oz Vegetable Oil

Preheat oven to 300 degrees. Season Pork Cheek with Salt and Smoked Paprika. Place oil in pan and turn on the Med/High Heat. Sear Pork Cheek on all sides. Place in Roasting pan. Cover with Braising liquid. Cover with foil and place in oven, cook for 2 hours.

Braising liquid

1 can Chipotle Peppers
1 bunch Cilantro
3 oz Lime Juice

Combine all ingredients in blender and blend until smooth.

fried green tomato

1 ea Green Tomato, slice ½ inch
2 ea Eggs
2 oz Milk
2 oz Flour
5 oz Corn Meal
4 oz Vegetable Oil
Salt and Pepper to taste

Mix Eggs and Milk in a bowl. Dredge sliced tomatoes in flour, then dip in egg/milk, and finally coat in cornmeal. Heat oil in skillet to 325 degrees, carefully fry tomatoes, flipping when golden brown. Place on paper towels.

sauce and garnish

6 oz Braising Liquid
3 oz Honey
2 ea Peach
Green Onions

In a bowl mix Braising Liquid with honey. Slice one peach. Quarter the other peach. Grill peach slices and wedges.

To serve, stack one slice of tomato, top with a grilled peach slice and pork cheek, drizzle with sauce and garnish with 2 quartered peaches.

Recipe Courtesy of Executive Chef Andrew Poliquin of BRAISE and the Marriott Crabtree in Raleigh, North Carolina