Antonio Carluccio Pork Cheeks Saturday Kitchen Recipes

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It’s a more great Italian food this time from the fantastic Antonio College juicer welcome back sir thank you and you did the first-ever size of the kitchen that I know as well I remember it you did lamb’s cheese and stuff I did the plaque is there the

Plaque is in there exactly and so on the menus do not Lambert’s Mpix cheeks that’s a fantastic piece of pork yeah very tender and I believe it would be very fashionable I hope North because there are not many treats you know yeah exactly yeah to Train wanting to cheeks purple now

This is a lovely recipe I tested it in three very good yeah so on the menu is this braised with a little bit of little bit of keratin in the cabbage on the side then the cabbage will be then sort of similar to sauerkraut okay bye what are you cooking

What’s your cooking pork cheek the cabbage the cabbage is snow and everything right I don’t burn anything okay mark there it is this its coloring eyes calorie business exactly what I want yeah now compared with the secret there is this is more in London I take it

Little yes it is exactly that nor the knife yes for they this is speck from pyrrole it comes a little bit from everywhere this this recipe yeah and to the cabbage and very the cabbage whites laughing it is 30 years there have to do with you want the leader

No so the world lovely brown on each side now do you see the flower it’s fantastic that sticks are there on the piece of meat yeah and when the sauce comes in it’s the sauce right so uses a thickener to start off with yeah but nowadays you brown it off first of all

And yes and I set it on the side while I put the just ignore it now you’ve recently inherited all the time yes you’ve inherited a pig it was fantastic because I could call it my name so this is so arm I said oh dae-su lovely view let wonderful eyelashes

Fantastic round bottom and Sophia Loren now now it’s a little bit sad awkward because it may it may serve food festival in there and unfortunately so yeah your your cooking’s appear in the red Addison we know that man there I don’t know I think it’s just from

Wandering off the street to be honest there is very silly now we put it back again now this is anybody that wants to see you live yes you’re appearing and and to be honest you should really go and see if you’re appearing live until 15 demonstrations that’s month yes

Yeah inmortal mania by young you parts of the world yeah Moulton in North Yorkshire yeah I’m up there tonight in the restaurant so this is the vinegar yes no they know that’s why that’s the vinegar he refused babies are stock yeah how because their pecans and the lid off

Mic yes wonderful and then you got a different yeah and you’ve got different variety of our summit vinegar here so yeah so this is apple parcel and this is this Apple yeah did you find it it’s window because it’s not very easy to find so now that’s a fantastic job

Because you can cut very well like this color this is happy now they’re in the oven for about an hour or something right I’ll do that yes careful because very hot yes right yes any of you how long now now now now of course remember space to do recipes

Including this one from Antonia on our website BBC that could be a force that’s at the kitchen and it we get dishes from our previous shows at BBC that could eke a forward slash recipes and I’ll be showing some of my favorite recipes from the entire lot of Saturday kitchen on

Our best based programs mom on it at 10 o’clock over on BBC 2 I doing this right fantastic I really admire he was usually chefs do you know that they cut lay there when they order ideas of the poverty do you know this right so that

We never have here the cabbage so this is a twist on sauerkraut you’re making a big British one yep yeah and immediately we put a little this is apple juice apple juice so this is because of the poor connection and all that kind of stuff then we put a little bit of sugar

Yeah so didn’t happen then yes here whole juniper berries yeah I like to crack them you know when you eat them you leave them whole yeah and peppercorns as well yeah and then you put vinegar what about this cabbage in Italy what would it be from Oh everywhere right nearby where I live

It’s a festival of cabbage there because it right that’s in the north that you our yes yeah now as well as doing all this and trying to create a now the cookery programming with that fellow over there tell us about your book how you doing it the book is just fantastic

I mean I I heard that it’s very high in the classification of Sally yeah and I’m very glad but you know it’s a book that reflects exactly the simplicity of Italian food and what we find on the way their recipe that they are extremely easy to cook and very pleasant to eat

Are you gonna do your memoirs is that correct already done right finished yesterday will be published in October it’s not got recipes you know is that isn’t some recipe there is even a fair quite a few no go generate just about just about the end chapters somewhere along the line

Yeah and you can see our tender these are because these are slow and slowly cook this really fantastic dish so you cook the hello now on the core so now in it and this flip what blaze for not less about thirty to Dominica is done and

Then we’ve got what you like here which is the cooked version which you almost got this quite dry as well whereas I’m sorry I can’t find up the the meat on the cabbage because I don’t like it I like it on the side so give it to the

Man proper group so remind is what that is again tell us tell is it in Italy because it’s gonna sound better in one Charlie D my Ally called Trouty alligator I told you pigs cheeks and that’s it Antonio your pork like many pork dishes is very versatile with red and white wines and if you were really keen for a red you could certainly go for something like this soft juicy to roll to go from italy but given all the other ingredients this time i’m opting for a

White and the wine i’ve chosen is the finest Alsace Riesling 2010 from france although this wine is from eastern france not italy it’s got some of the same qualities as many italian whites its unoaked it’s fresh it’s very fruity but there’s a bit more richness and

Depth of flavor than there is in your average Italian Pinot Grigio but a lovely scent it’s really fresh lemons and purples and pears hmm as so often with the reasoning grape the main flavor here is apple and Apple as we all know goes so well with pork and here with the

Chicken stock and the speck as well but the crucial factor is to find a wine that marries with the sweet sour flavors of the kraut II and it’s lovely cabbage sugar and vinegar and this wine which has a fresh crisp finish but a slightly subtle honeyed note to really pulls that

Off Antoniou your pork dish has classic European appeal and I’ve come up with a traditional European white to match I hope you enjoy it