• For the cheeks: 20 ea for 10 people 2ea per person
  • 20 pork cheeks
  • 1ea onion
  • 2 stalks celery
  • 1 red pepper and 1ea green pepper
  • 5 cloves garlic (mashed)
  • ½ cup balsamic vinegar
  • 1 qt chicken stock
  • 4 tbls tomato paste
  • Salt and Pepper to taste
  • 4Tbls olive oil

Method:

  1. Heat the olive oil until you reach the smoking point.
  2. Season your cheeks with salt and pepper and sear in the oil.
  3. Remove the cheeks and set in a roasting pan.
  4. Then add the onions, celery, garlic, cook until tender
  5. Add tomato paste and cook for 1 minute then add the balsamic vinegar.
  6. Add the chicken stock after 2 minutes and the ham hock. Cook for 1 1/2 to 2 hours at 250 degrees.
  7. Remove from the oven and let cool over night.
  8. Remove from the sauce and strain the sauce. Reheat in the sauce when ready.

For the Rice:

  • 4 cups rice
  • 8 cups water
  • 2 ea medium onions (small dice)
  • 4 Tbls fresh thyme
  • 1 tbls olive oil

Method:

  1. Sweat onion in the olive oil add the rice and cook for 1 minute.
  2. Add the herbs and water.
  3. Cook until done.

For the Okra and Tomatoes:

  • 1 medium onion (diced)
  • 1ea carrot (diced)
  • 1 ea celery stalk (diced)
  • 2 ea bell peppers (diced)
  • 2 # okra (Sliced)
  • 1 can of #10 canned tomatoes
  • 1 tbls chopped garlic
  • 1 tbls olive oil

Method:

  1. Sweat the onion, carrot, peppers, celery until tender
  2. Add the okra and tomatoes, cook for 45 minutes season with salt and pepper and add garlic.
  3. Taste and adjust seasoning.

For the Gumbo:

  1. Heat the pork cheeks in the sauce, plate over the hot rice and top with the hot okra tomato mixture.
  2. Garnish with chopped parsley.

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