SMOKED SWEET POTATO WITH PORK CHEEK & TEQUILA CILANTRO LIME CREAM
Steps:
- 1. Render the jowl fat with the peppercorns, bay leaves, and thyme in a soup pot slowly. Meanwhile sear the cheek meat in a small pot with a small amount of oil. 2. Once the fat is rendered, remove the crust pieces and add in the onion, sweat until tender and translucent, then add in garlic. Meanwhile add a little stock to the cheek meat and begin to slowly simmer it until tender. 3. Add the smoked paprika to the onions and stir until fragrant, then add the sweet potato. Cover with stock and bring to a simmer. Simmer until tender. 4. Meanwhile toss the peanuts in a sauté pan over medium heat with a bit of canola oil, salt, and 1 teaspoon chili powder until toasted, reserve. 5. In a small bowl whip 1/2 cup of cream with salt, lime zest and juice, tequila and minced cilantro and reserve. 6. When sweet potatoes are tender, puree the soup in batches until smooth and season with the remaining cream, sherry vinegar, liquid smoke, brown sugar and salt. 7. When pork cheeks are tender, break up the meat by shredding or chopping, then quickly sauté the meat with the tomato paste and 1 teaspoon chili powder. Deglaze with some of the cooking liquid. Adjust the seasoning. 8. Place a small mound of the seasoned pork cheek in a soup bowl. Pour soup 3/4 way up the mound of pork. Garnish with peanuts, tequila lime cream and a sprig of cilantro.
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