Jewel of Alentejo: Port-Kissed Iberian Pork Cheeks with Silken Chestnut Puree and Crispy Leeks

Trim any excess silver skin from the Iberian pork cheeks. Place them in a bowl with the red wine, 2 minced garlic cloves, 2 thyme sprigs, and 1 bay leaf. Marinate in the refrigerator for at least 4 hours, preferably overnight.

Remove pork cheeks from the marinade, pat them thoroughly dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids. Season the pork cheeks generously with sea salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the pork cheeks on all sides until deeply golden brown. Remove the seared pork cheeks and set them aside.

Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté over medium heat for 8-10 minutes until softened and lightly caramelized. Add the remaining 2 minced garlic cloves and the tomato paste, cooking for another 2 minutes while stirring constantly.

Pour in the reserved marinade liquid and the Ruby Port wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce the liquid by about one-third, which should take approximately 5-7 minutes.

Return the seared pork cheeks to the pot. Add the beef or chicken stock, the remaining 1 bay leaf, and 2 thyme sprigs. Bring the liquid to a gentle simmer. Cover the pot and transfer it to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the pork cheeks are exceptionally fork-tender and easily pull apart.

Once cooked, carefully remove the pork cheeks from the pot and keep them warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim any excess fat from the surface of the sauce. Bring the sauce to a simmer over medium heat and reduce until it reaches a rich, slightly thickened consistency that coats the back of a spoon. Season with salt and pepper to taste.

For the chestnut puree: If using fresh chestnuts that are not pre-cooked, score them and boil for 20-30 minutes, then peel. Simmer the cooked chestnuts in whole milk until very tender. Drain most of the milk, leaving a small amount in the pot. Mash or blend the chestnuts with the unsalted butter, a pinch of freshly grated nutmeg, and salt until smooth and creamy. Add a splash more milk if needed to achieve a silken consistency. Keep warm.

For the crispy leeks: Slice the white and light green part of the leek into very thin rounds or fine julienne strips. Toss with the all-purpose flour to lightly coat. Heat vegetable oil in a small saucepan over medium-high heat to 170°C (340°F). Fry the floured leek strips in small batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

To serve, spoon a generous portion of the silken chestnut puree onto each plate. Place a braised pork cheek on top. Drizzle generously with the rich Port wine reduction. Garnish with the crispy leeks. Serve immediately.