Pork Cheeks

1. 1

   Preheat oven to 375 degrees.

2. 2

   Heat 3 tablespoons of olive oil in a 4-quart Dutch oven.

3. 3

   Add the mirepoix.

4. 4

   Cover and cook until the vegetables are soft but not browned, about 10 minutes, stirring once or twice.

5. 5

   Place the cheeks on top of the vegetables and add enough water to cover.

6. 6

   Cover and bring to a boil.

7. 7

   Place the pan in the oven.

8. 8

   Braise cheeks for 1 1/2 to 2 hours, until tender.

9. 9

   With a slotted spoon, remove the cheeks to a bowl.

10. 10

    (Reserve cooking liquid.)

11. 11

    Remove any fat and shred the meat using 2 forks.

12. 12

    Sprinkle with salt.

13. 13

    When the meat is cool enough to handle, use a little cooking liquid to form into 2- to 3-inch ''sausages.''

14. 14

    Wrap each sausage in plastic wrap and refrigerate until firm, at least 1 hour.

15. 15

    To serve, unwrap the sausages and slice each into four pieces.

16. 16

    Brush the flat ends of each slice with a thin coat of mustard and then lightly coat with cornmeal.

17. 17

    Heat 3 tablespoons of oil in a skillet.

18. 18

    In batches, saute each slice until crisp and lightly browned.

* Per serving · 4 servings · Values may vary.