Recipe: Chipotle Braised Pork Cheek by Chef Andrew Poliquin of BRAISE

This week on the Hog Blog, Executive Chef Andrew Poliquin of BRAISE and the Marriott Crabtree shares his recipe for Chipotle Braised Pork Cheeks. BRAISE is a contemporary Southern restaurant located at the Marriott Crabtree hotel in the heart of Raleigh, North Carolina.

Originally from Florida, Chef Andrew has a wide array of experience in the restaurant and lodging industry, and enjoys using Florida flavors in his cuisine. Andrew began cooking while still in high school in Dunedin, Florida, and was a finalist in The Johnson & Wales Taste of Florida Recipe Contest. The contest earned him a scholarship to the culinary program in North Miami, where he earned a Bachelor’s degree. During his culinary education, he spent summers cooking in Cape Cod, Massachusetts, and also worked at the Summer Olympics in Atlanta in 1996. After graduation, he worked at the Renaissance Vinoy as a Chef de Cuisine. He then joined Bonefish Grill during the early stages of their growth, overseeing the openings of multiple locations, and helping to develop processes, recipes, and standards for the young brand as a Restaurant Chef. Wanting to get back into the hotel business, Andrew moved on to work at Gaylord Palms Resort and Convention Center in Orlando as a Sous Chef and Chef de Cuisine. Andrew’s next move was to be closer to his home, so he took a position as Executive Chef at the Westin Tampa Harbour, then moved on to be the Executive Sous Chef at Loews Don CeSar. He was on selected for the Executive Leadership Program which included assisting the Loews Chicago opening. He has embarked on a new culinary journey that brought him to the Raleigh Marriott Crabtree Valley. Here he brings his fresh, local and seasonal style of cooking to BRAISE and 20,000 sq. ft. of meeting space.

We hope you enjoy his recipe for Chipotle Braised Pork Cheek, Fried Green Tomato and Grilled Peach.

Photographs courtesy of Andrew Poliquin

Chipotle Braised Pork Cheek, Fried Green Tomato and Grilled Peach

2 lbs Cheshire Pork Cheeks
4 tbsp Smoked Paprika
1 oz Vegetable Oil
Salt

Braising Liquid

1 can Chipotle Peppers
1 bunch Cilantro
3 oz Lime Juice

Fried Green Tomato

1 ea Green Tomato, slice ½ inch
2 ea Eggs
2 oz Milk
2 oz Flour
5 oz Corn Meal
4 oz Vegetable Oil
Salt and Pepper to taste

Sauce

6 oz Braising Liquid

3 oz Honey

Garnish

2 ea Peach
Green Onions

Braising Liquid
Combine all ingredients in blender and blend until smooth.

Pork Cheek

Preheat oven to 300 degrees.  Season Pork Cheek with Salt and Smoked Paprika.  Place oil in pan and turn on the Med/High Heat.  Sear Pork Cheek on all sides.  Place in Roasting pan.  Cover with Braising liquid.  Cover with foil and place in oven, cook for 2 hours.

Fried Green Tomatoes

Mix Eggs and Milk in a bowl.  Dredge sliced tomatoes in flour, then dip in egg/milk, and finally coat in cornmeal.  Heat oil in skillet to 325 degrees, carefully fry tomatoes, flipping when golden brown.  Place on paper towels.

Sauce

In a bowl mix Braising Liquid with honey.

Garnish

Slice one peach.  Quarter the other peach.  Grill peach slices and wedges.