Braising is a cooking method that allows chefs to break down tough, sinewy cuts of meat loaded with connective tissue, like shanks and ribs, until they are “fall off the bone” tender. The resulting dishes become even better when the collagen that is leached out of the bone is used to create accompanying rich sauces. The beauty of braising is that it requires a bit of work up front, then the oven does the rest of the work.
Chef Colin Bedford of Fearrington House Restaurant in Pittsboro, North Carolina combines his knowledge of local ingredients and Southern traditions with his English sensibility, resulting in dishes like braised pork cheeks. Pork cheeks are a not an everyday cut of meat, but they are perfect candidates for braising. Chef Bedford braises pork cheeks in apple cider and serves them alongside smoked grits and roasted rutabagas for a dish that is definitely a little bit Southern, a little bit British, and completely delicious.
Braised Pork with Apples, Smoked Grits & Roasted Root Vegetables
from Chef Colin Bedford of Fearrington House Restaurant in Pittsboro, North Carolina
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