Published in Edible DC Fall 2020 | Sponsored by Salamander Resort & Spa, Middleburg, VA
When we tapped Harriman’s new Executive Chef to develop a seasonal recipe, Bill Welch was happy to assist.
“I’m excited and inspired by the change of seasons. Having spent the last ten years in Georgia, where the seasons didn’t really change as dramatically as Virginia, creating fall and winter food never had the same impact. I created this pork cheek dish based on my love for braised items and hearty fall and winter flavors like rye. I also love to showcase different textures. This dish has pork in three variations: house-made sausage, braised pork cheek and crispy chicharrones. It has a lot going on for such a simple dish but it is a lot of fun to make,” he told us about this dish.
Chef Bill Welch at Harriman’s at the Salamander Resort and Spa, Middleburg, VA
You can make Chef Welch’s Braised Pork Cheeks with Borlotti Beans and Garlic Sausage at home, the recipe is below. Even better you can make the pork cheeks and beans ahead of time, and assemble just in time for dinner.
Harriman’s Braised Pork Cheeks with Borlatti Beans and Garlic Sage
Serves 2-3.
Ingredients
Braised Pork Cheeks
1 pound pork cheeks, silver skin removed
½ cup carrots, medium dice
½ cup celery, medium dice
½ cup fennel, medium dice
½ cup sweet onion
1 leek, washed and sliced thinly
¼ cup olive oil
2 quarts pork or veal stock
3 bay leaves
1 sprig of sage
¼ cup kosher salt
¼ cup Madeira
¼ cup red wine
Borlotti (Cranberry) Beans
1 pound Borlotti beans (cranberry beans), soak them overnight to quicken cook time
1 cup carrots, small dice
1 cup celery, small dice
1 cup fennel, small dice
1 cup sweet onion, small dice
¼ cup olive oil
2 quarts chicken stock
3 bay leaves
1 sprig of sage
1/8 cup kosher salt
Garlic Sausage
½ cup Italian garlic sausage
2 tablespoons olive oil
¼ cup chicken stock
1 tablespoon caraway seeds, lightly toasted and ground in spice grinder
1 tablespoon fennel seeds, lightly toasted and ground in spice grinder
½ bunch parsley, chopped fine
1 leek, washed and sliced thinly
1 carrot, diced fine
To Finish
1 tablespoon butter
Flaky sea salt
4 pork rinds
To Prepare the Braised Pork Cheeks
Remove the silver skin from pork cheeks and pat them dry with paper towels. Season generously with kosher salt and black pepper.
Place a large, heavy pot over medium heat and add olive oil. Once the oil in the pot is lightly smoking, add the cheeks one at a time and sear until golden brown on all sides, about 5-10 minutes. Remove pork cheeks from the oil and add celery, carrot, onion, fennel, and the leeks. Cook until softened , for 3-4 minutes. Add Madeira and red wine and reduce the liquid by half. Add the pork cheeks back into the pan and add bay leaf and sage, then cover with the veal or pork stock. Bring to a simmer and cover and cook in a 300˚ oven until the cheeks are tender, which will take 1 to 1 ½ hours. Remove from the oven and let it cool down with the liquid, uncovered in the refrigerator.
Borlotti Beans with Caraway and Fennel
Soak the beans overnight or for 6-8 hours in cool water. This will greatly reduce cooking time.
Place a large pot over medium heat and add olive oil. Once the pot is lightly smoking, add celery, carrot, onion, and fennel then cook until softened about 3-4 minutes. Add the strained beans, ½ of the salt, bay leaf, and sage, then cover with half of the chicken stock reserving the remaining to add as needed. Bring to a simmer and cook until the beans are tender for 45 minutes to an hour, depending on the age of the beans. Taste often to ensure they do not overcook and turn mushy. Remove from the heat and cool, set aside.
To Assemble and Serve
In a large saucier or sauté pan, place the garlic sausage and a small amount of olive oil in a pan and cook until crispy, 2-3 minutes. Add carrots and leeks and sweat until tender, an additional 2-3 minutes. Add the cooked beans and a small amount of chicken stock to rehydrate. Season with ground caraway and fennel seed to taste. Set aside.
In another sauté pan, place the pork cheeks and enough braising liquid to cover by half. Warm gently and baste pork cheeks until the sauce has thickened slightly. Finish with a small pat of whole unsalted butter and sprinkle some sea salt over the top.
Place the cooked beans and sausage into a small bowls. Then place the pork cheeks on top and garnish with the crispy pork rinds, which you can make your own or purchase from the store.
Plan the ultimate road trip to horse and wine country this season with a relaxing stay at the Forbes Five-Star resort, Salamander Resort & Spa. Nestled in the foothills of the Blue Ridge Mountains in the charming village of Middleburg, Virginia, indulge in curated culinary experiences like gourmet stone oven pizzas at the lively Gold Cup Wine Bar, celebrate Virginia’s most fertile region with bold and flavorful dishes al fresco at Harrimans Virginia Piedmont Grill, or grab a picnic to go from Market Salamander and explore our pristine grounds.
With 340 preserved acres, there is no shortage of relaxation and adventure. Connect with nature on a tranquil trail ride or exhilarating treetop zip tour, rejuvenate at the world-renowned Salamander Spa and infinity-edge pool, or get cozy with a hand-crafted cocktail by the fire pit. Our wide-open spaces are waiting for you.
SALAMANDER RESORT & SPA | 500 North Pendleton Street, Middleburg, VA 20117
