ReceitaIberian pork cheek braised with yellow snail, risotto, asparagus and hazelnut

Iberian pork cheek braised with yellow snail, risotto, asparagus and hazelnut

Serves 10

1,5 kg pork cheek; 500 g yellow snail, thyme, garlic, Oporto wine; 200 g shallot; 200 g tomatoes bunch; parsley; 200 g leek; 500 g Arborio rice; 200 g green asparagus; hazelnut, butter and parmesan.

Preparation:

1. 2 hours before, marinate the pork cheek with salt, thyme and port wine.

2. Make braise with olive oil, garlic, shallots, leeks and tomatoes.

3. Add the pork cheeks and let braise over low heat for 30 minutes and rectify seasoning.

4. Serve with yellow snail risotto, hazelnuts and green asparagus.