Directions

1. Preheat oven to 300°F. Heat enough olive oil to coat the bottom of a pan over medium-high heat. Season cheeks with salt and pepper and sear, working in batches until nicely browned on all sides. Transfer seared cheeks to a deep-sided hotel pan. Deglaze the searing pan with red wine and pour wine and deglazed fond over the cheeks. Add mirepoix to the hotel pan (including apple and fennel) and add pork stock as needed to braise cheeks. Cover with parchment paper and wrap hotel pan with aluminum foil. Place in oven and braise slowly until completely tender, approximately four hours. Allow meat to cool in the braising liquid and rest overnight.
2. The following day, gently warm the braise to release the cheek meat and strain off the mirepoix from the braising liquid. Discard mirepoix and reserve braising liquid. Reduce braising liquid over low heat until thickened slightly (nappe consistency.) Shred cheek meat and reserve, covered, until ready to make the roulade mixture.
3. In a pan over medium-high heat, sear liver until cooked to medium doneness. Let cool and cut into ½” pieces.
4. Combine shredded cheek meat and pork liver, season with thyme leaves, chopped chives, parsley, salt and pepper. Bind mixture with Activa® RM Transglutaminase, using a ratio of 2% by weight. Roll mixture into 1½” diameter roulades and chill overnight.
5. Giardiniera: Cut giardiniera vegetables into desired shapes and sizes. Heat apple cider vinegar in a pot over medium-high heat, add sugar and salt and stir until completely dissolved. Add pickling spices and garlic cloves and pour warm mixture over your vegetables. The vegetables are ready to use after two hours, but are best if left to sit in the refrigerator overnight.