Pot-au-feu of Pork Cheeks with Fennel, Smoked Tuna Condiment and Candied Lemon Recipe

Ingredients:

• 1 kg pork cheeks
• 2 fennel bulbs, sliced
• 2 onions, sliced
• 2 carrots, sliced
• 1 leek, sliced
• 2 bay leaves
• 4 cloves of garlic, peeled
• 1 bouquet garni (a bundle of herbs such as thyme, parsley and bay leaves, tied together with string)
• 1 tbsp black peppercorns
• 2 litres water
• For the smoked tuna condiment:
• 1 can of smoked tuna, drained and flaked
• 1 tbsp capers, drained and chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• For the candied lemon:
• 2 lemons, sliced
• 1 cup sugar
• 1 cup water

Instructions:

1. Preheat the oven to 150°C.
2. Rinse the pork cheeks and pat them dry with paper towels.
3. In a large Dutch oven or casserole dish, combine the pork cheeks, fennel, onions, carrots, leek, bay leaves, garlic, bouquet garni, black peppercorns and water. Bring to a boil over high heat.
4. Season with salt and pepper, cover with a lid and transfer to the oven. Cook for 4-5 hours or until the meat is tender and falls apart easily.
5. While the pot-au-feu is cooking, prepare the smoked tuna condiment. In a small bowl, mix together the smoked tuna, capers, olive oil and lemon juice. Set aside.
6. For the candied lemon, combine the sugar and water in a saucepan and bring to a boil over high heat. Add the lemon slices and reduce the heat to low. Simmer for 10-15 minutes or until the lemon slices are translucent and the syrup has thickened. Remove from heat and set aside.
7. Once the pork cheeks are done, remove them from the pot and set aside. Strain the broth and discard the vegetables and herbs.
8. Serve the pork cheeks with the smoked tuna condiment and candied lemon slices, along with some of the broth. Enjoy!

Verdict:

This pot-au-feu of pork cheeks with fennel, smoked tuna condiment and candied lemon is a perfect meal for any occasion. The tender and flavorful pork cheeks are complemented by the fresh and tangy smoked tuna condiment, while the candied lemon slices add a touch of sweetness to the dish. The broth is also rich and aromatic, making it the perfect base for a hearty soup or stew. Serve with crusty bread and a glass of wine for a complete meal.

Serving Suggestions:

This dish can be served as a main course for lunch or dinner, accompanied by a side salad or roasted vegetables. Leftovers can also be reheated for a quick and easy meal the next day.