Black Canary pork cheeks
Season the pork cheeks with salt and pepper and place in a vacuum pack with the extra virgin olive oil. Cook in a bain-marie at 65ºC / 149ºF for about 12 hours. Open the bag and pour the contents into a pot with the chestnut honey and wine. Cook over medium heat until the sauce is thick.
Green beans
Boil in salted water until al dente.
Serve two cheeks per person, pour over the sauce and finish with the green beans. Add two fresh chestnuts per person and sprinkle with fleur de sel.
Chef's Remark:
"The black Canary pig is now being bred once again. Its meat is of top gastronomic quality and is especially appropriate for cooking in stews, especially with legumes. In this dish the chestnut honey, possibly the bitterest of honeys and certainly a strong-flavored one, makes the ideal partner."
Preparation by: Pedro Rodríguez Dios
Tajinaste 4 meses barrica 2008 (DO Valle de la Orotava), by Bodegas Tajinaste. This Listan Negro monovarietal has a clean and shiny deep garnet color. The nose is very complex, with toast and vanilla from the oak, balanced out by red berries and touches of spice. It is a wine with body and sweet tannins, making it an excellent match for this rich pork dish.
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