Black Canary pork cheek lacquered with chestnut honey
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.
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.
"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."