Pork Cheeks with Cornbread Puree, Tomato-Jalapeno Chutney and Bourbon Mustard


10 Pork Cheeks (trimmed of all silverskin and sinew)
Braising Liquid
1 Quart Onion (chopped)
2 Cups Celery (chopped)
2 Cups Carrot (peeled and chopped)
8 Cloves Garlic (peeled and chopped)
6 Springs Thyme
4 Springs Rosemary
4 Bay Leaves
2 Tablespoons Olive Oil
2 Cups Red Wine
1.5 Gallons Pork Stock
1 Cake Cornbread (crumbled)
2 Cups Yellow Onion (small diced)
1 1/2 Tablespoons Garlic (sliced)
4 Bay Leaves
1 1/2 Tablespoons Thyme (chopped)
1 Cup Unsalted Butter
3 Cups Chicken Stock
2 Cups Whole Milk
3 Cups Course Cornmeal
1 Cup All Purpose Flour
2 Teaspoons Sea Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Cups Whole Milk Buttermilk
2 Large Eggs (each lightly beaten)
1/4 Cup Unsalted Butter (melted)
1/4 Cup Rendered Bacon Fat or Lard
5 Creole Tomatos (each peeled, seeded and chopped)
2 Tablespoons Shallot (mined)
2 Jalapeno (seeded and minced)
1/2 Cup Granulated Sugar
1/2 Cup Apple Cider Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoon Yellow Mustard Seeds
2 Bay Leaves
5 Whole Cloves
2 Star Anise
1/2 Cup Water
2 Cups Bourbon
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Cups Dijon Mustard


  1. For the Pork Cheeks:
  2. Preheat oven to 300 degree F.
  3. Season Cheeks with salt and pepper.
  4. In a large saute pan, cook cheeks over medium heat until browned.
  5. Once browned, transfer cheeks to large hotel pan. Strain braising liquid over the cheeks.
  6. Cover and transfer to oven, cooking 1.5 hours or until tender.
  7. Remove from oven and allow the cheeks to cool in braising liquid overnight.
  8. When ready to serve, reheat in braising liquid.
  9. For the Pork Braising Liquid:
  10. Caramelize the onions, celery and carrots in the olive oil over high heat. Add the garlic and aromatics.
  11. Deglaze the red wine and cook until the wine has reduced by 2/3.
  12. Add the pork stock and bring to a simmer.
  13. Simmer on medium heat for 20 minutes.
  14. For the Cornbread Puree:
  15. In a heavy bottomed pot, heat butter over medium heat until melted.
  16. Add onions and garlic. Cook until softened, about 5 minutes.
  17. Add the crumbled cornbread, thyme and bay leaves, stir to combine all ingredients.
  18. Add the milk and chicken stock. bring to a simmer while stirring. Cook for 10 minutes.
  19. Add to blender and puree in small batches until. Check seasoning.
  20. For the Cornbread:
  21. Preheat oven to 450 degrees F and place a cast iron pan in for at least 10 minutes.
  22. In a large bowl, combine the cornmeal, flour, salt baking powder and soda.
  23. In a smaller bowl, combine the buttermilk, eggs, butter and fat.
  24. Mix the wet and dry ingredients together until they are just incorporated, not over mixed.
  25. Remove the cast iron from the oven and place on stove top over high heat.
  26. Add 2 tablespoons of melted fat to the cast iron.
  27. Carefully pour the batter into the hot cast iron and distribute evenly.
  28. Place in oven and bake for 20-25 minutes.
  29. For the Creole Tomato-Jalapeno Chutney:
  30. In a large saucepan, combine all ingredients. Reduce over medium heat until thickened.
  31. For the Bourbon Mustard:
  32. In a stainless steel pot, add both sugars and bourbon. Over medium low heat reduce the mixture by a third, being careful not to burn the liquid.
  33. Whisk in Dijon mustard and cool.