Your Life A to Z Recipe: Tuesday, July 8th, 2014: Smoked Pork Cheeks

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Smoked Pork Cheeks

Ingredients:

4 lb Pork Cheeks
1C Cure
1C Coca Cola
1C Orange Juice
1/2 C Rice Oil

Procedure:

The day before season the pork on all sides with the cure and refrigerate then place in a stovetop smoker and smoke over medium high heat for 20 minutes, transfer to a roasting pan and pour the coke, milk and orange juice over the pork.  Roast covered for 3 hours at 325 until pork is fork tender.  Use immediately or refrigerate until ready to use. When you are ready to eat, brush the pork cheeks with the pan juices and slide under the broiler in you oven until crisp and browned. Serve 2-3 cheeks per person.  Serve over corn cakes with cascabel sauce and buttermilk cumin drizzle.

Cumin Buttermilk Drizzle

Ingredients:

2 Cloves Garlic
3 Egg Yolks
1 1/2 C Olive Oil
1/4 C Apple Cider Vinegar
1/2 C Buttermilk
1 tsp Salt
1 tsp Sugar
1 tsp Cumin

Procedure:

In a blender over medium speed add garlic and egg yolks, then very slowly add the oil when it starts to thicken add a bit of vinegar then more oil then the salt, sugar and cumin, add all the oil alternating to add the vinegar when all is added and thick stir in the buttermilk and refrigerate until ready to use.

Cascabel Sauce

Ingredients:

7 Cascabel Chiles
3 C Chicken Stock
1 1/2 C Tomatillo, Chopped
1/2 Tostada
1/2 tsp Cumin
1tsp Oregano
2 C Onion, Chopped
2 Tbsp Garlic Cloves, Chopped
1/2 tsp Salt
1/4 tsp Allspice
1/4 C Sweet Dried Corn
Oil as needed about 1/4

Procedure:

In a sauce pan, Saute onion and garlic in oil over high heat until well browned then add remaining ingredients then simmer until everything is soft, let cool slightly and then puree, keep warm and serve with pork cheeks.

Corn Cakes

Ingredients:

1 oz Melted Butter
3 Cups of Fresh Corn
1 Cup Flour
1/2 Cup Maseca
4 Eggs
1 Cup Buttermilk
1/2 tsp Baking Powder
1/2 Baking Soda
1 1/2 tsp Salt
1 1/2 tsp Sugar
1/4 Cup Dried Corn, Powdered

Procedure:

Combine all Dry ingredients in a bowl except for fresh corn.
In another bowl, whip eggs and buttermilk, then stir into dry ingredients, add melted butter then fold in Corn. Using a lightly greased skillet over medium heat, make 2-3 TBSP sized cakes and cook until browned on both sides and cooked through.