Pork Cheeks With A Spiced Ratatouille

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

		Pork cheeks, a left and a
		right
		one trimmed and
		incisions made
		diagonally
		Unsalted butter
		Brown sugar
1	T	Clear honey
150		Yoghurt
2		Spring onions, chopped
1	t	Ground coriander
		Juice and zest of 2 limes
125		White wine
1	t	Ground cinnamon
6		Black peppercorns, crushed
1/2	t	Ground clove
150		Stock
200	g	Courgettes, diced small
200	g	Aubergines, diced small
200	g	Tomatoes, diced small
50		Olive oil
200	g	Onion, diced small
2		Cloves garlic, crushed
100	g	Red peppers, diced
100	g	Green peppers, diced
1	t	Parsley, chopped
1	t	Cumin
100		Red wine
2	t	Tomato pure

INSTRUCTIONS

Place the pork cheeks in the marinade for 6-8 hours. Remove and drain
off the marinade. Rub the fat side of the cheek with brown sugar,
honey and seasoning. Heat a heavy based pan and add a little  clarified
butter. Place the cheeks fat side down and brown. Turn over  and seal,
add a little stock to the pan. Cover with a little foil and  place into
a preheated oven for 1-11/2 hours approximately or until  tender.
Ratatouille: Heat a large pan with the oil, then add the diced onion,
followed by the crushed garlic. Add the other vegetables and stir
thoroughly. Finally add the tomato pure, cumin and red wine and
seasoning. Stir once more and cook for approximately 5-6 minutes.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1024 Calories From Fat: 825 Total Fat: 94g Cholesterol: 244mg Sodium: 366.3mg Potassium: 1326.4mg Carbohydrates: 47.2g Fiber: 12.9g Sugar: 21.3g Protein: 8.5g