- 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:
- Heat the olive oil until you reach the smoking point.
- Season your cheeks with salt and pepper and sear in the oil.
- Remove the cheeks and set in a roasting pan.
- Then add the onions, celery, garlic, cook until tender
- Add tomato paste and cook for 1 minute then add the balsamic vinegar.
- Add the chicken stock after 2 minutes and the ham hock. Cook for 1 1/2 to 2 hours at 250 degrees.
- Remove from the oven and let cool over night.
- 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:
- Sweat onion in the olive oil add the rice and cook for 1 minute.
- Add the herbs and water.
- 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:
- Sweat the onion, carrot, peppers, celery until tender
- Add the okra and tomatoes, cook for 45 minutes season with salt and pepper and add garlic.
- Taste and adjust seasoning.
For the Gumbo:
- Heat the pork cheeks in the sauce, plate over the hot rice and top with the hot okra tomato mixture.
- Garnish with chopped parsley.