@thesmokinelk
Smoked Pig Cheek Ragu Ok, let’s start with a disclaimer so I don’t attract the angry food traditionalists. *This is not an authentic Italian Ragu (probably) Let’s also make it clear that this is an absolutely fantastic Ragu! Here’s the recipe… Ingredients 1kg pig cheeks 2 onions, finely diced 2 celery stalks, finely diced 1 ridiculously large carrot, finely diced 6 garlic cloves, finely diced 3tbsp rapeseed oil Salt & pepper 2tbsp tomato puree 2tsp fennel seeds, ground 400ml passata 400ml chopped tomatoes 2 large glasses red wine 2 bay leaves 2tsp dried oregano A bunch of fresh herbs (thyme, rosemary & basil) Season the cheeks with salt & pepper then sear in the hot oil to give them some colour. Remove, add a little more oil then gently cook the onions, celery and carrots for around 10-15 minutes, until nice and soft. Cook the garlic for 2 minutes then the tomato puree for another 2 minutes. Pour in the wine and reduce by half before adding the rest of the ingredients including some more salt & pepper. Tie the fresh herbs with some string to keep them together. Now pop some cherry wood in to the fire, stick your pig cheeks on a grate over the top of the sauce and smoke at 140c for around 90 minutes. Once smoked, submerge in to the sauce, pop a lid on and cook for another 3-4 hours, until the cheeks are literally falling apart. Remove and serve with your favourite pasta and lashings of Parmigianino Regiano! Enjoy! #ragu #bolognese #pigcheeks #italianfood #bbq #ukbbq #kamadojoe #kamadospace #thesmokinelk
♬ original sound – The Smokin’ Elk
@thesmokinelk Smoked Pig Cheek Ragu Ok, let’s start with a disclaimer so I don’t attract the angry food traditionalists. *This is not an authentic Italian Ragu (probably) Let’s also make it clear that this is an absolutely fantastic Ragu! Here’s the recipe… Ingredients 1kg pig cheeks 2 onions, finely diced 2 celery stalks, finely diced 1 ridiculously large carrot, finely diced 6 garlic cloves, finely diced 3tbsp rapeseed oil Salt & pepper 2tbsp tomato puree 2tsp fennel seeds, ground 400ml passata 400ml chopped tomatoes 2 large glasses red wine 2 bay leaves 2tsp dried oregano A bunch of fresh herbs (thyme, rosemary & basil) Season the cheeks with salt & pepper then sear in the hot oil to give them some colour. Remove, add a little more oil then gently cook the onions, celery and carrots for around 10-15 minutes, until nice and soft. Cook the garlic for 2 minutes then the tomato puree for another 2 minutes. Pour in the wine and reduce by half before adding the rest of the ingredients including some more salt & pepper. Tie the fresh herbs with some string to keep them together. Now pop some cherry wood in to the fire, stick your pig cheeks on a grate over the top of the sauce and smoke at 140c for around 90 minutes. Once smoked, submerge in to the sauce, pop a lid on and cook for another 3-4 hours, until the cheeks are literally falling apart. Remove and serve with your favourite pasta and lashings of Parmigianino Regiano! Enjoy! #ragu #bolognese #pigcheeks #italianfood #bbq #ukbbq #kamadojoe #kamadospace #thesmokinelk