Braised pork cheeks, apple purée, Brussels sprouts coleslaw

Preparation

Preparation (braised cheeks)

1. Preheat oven to 150°C (300°F)
2. In a large skillet, heat vegetable oil over medium heat and brown pork cheeks on both sides.
3. Add the shallots, celery, carrots, garlic and thyme and sauté for a few minutes.
4. Deglaze the pan with the red wine, reduce by half, cover with the veal stock and add the miso.
5. If there's not enough liquid to cover, add water and bake for 3 hours, covered.
6. Once the cheeks are cooked (they should be melting), remove and set aside on a plate.
7. Strain the braising juices and reduce to a syrupy consistency (like demi-glace). Set aside.

Preparation (apple purée)

1. Wash and finely slice the apples and gently cook in a saucepan with the butter.
2. Add the water and cook over low heat until the liquid has almost evaporated.
3. Add salt and vinegar and blend in a blender to obtain a very smooth purée.

Preparation( Brussels sproutcoleslaw )

1. Wash and finely chop the Brussels sprouts using a mandolin, then place them in a salad bowl.
2. Add remaining ingredients and mix well.
3. Leave to stand for 15 minutes to thoroughly moisten the cabbage slices.

Final assembly

1. Place the mashed potatoes on the bottom of the plate, followed by the coleslaw. Place the braised pork cheek on top and finish by basting the cheek with the braising juices.