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Ingredients
Spaghetti with pork cheek and mushrooms. Photo: Quentin Jones
For the mushrooms
1 leek
2 cloves garlic
350g mixed mushrooms (choose from enoki, Swiss brown, shiitake, oyster, black fungus, king brown or buttons)
20g dried porcini
1/2 cup cold water
80g butter
100ml extra-virgin olive oil
1 cup white wine
1/2 cup roughly chopped parsley
Salt
Ground black pepper
To finish
2 fresh pork cheeks, trimmed of fat and sinew
2 tbsp extra-virgin olive oil
Salt
Ground black pepper
500g spaghetti
Freshly grated parmesan
Method
Chop leek into 1cm dice. Finely chop garlic and set aside.
Slice mushrooms into bite-sized pieces. Soak porcini in water for 20 minutes, then discard liquid.
Meanwhile, place the butter and oil in a wide pan over medium heat. Once butter has melted, add leek and garlic and lightly fry for two minutes. Add mushrooms, turn heat to high and fry for two minutes. Add wine and boil for a minute or so, then turn down to a simmer, add parsley and keep simmering for five minutes.
Turn off heat and season to taste with salt and pepper.
Slice pork cheeks into very thin strips. Heat large fry pan over medium to high heat and place strips in one layer in the pan with olive oil. Season with salt and pepper. As pork cheeks start to crisp and colour, turn over to crisp other side.
Add cooked pork cheek pieces to mushrooms and stir. Cook spaghetti and toss with cheeks and mushrooms. Serve with grated parmesan.
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