Pork Cheeks

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Heat 3 tablespoons of olive oil in a 4-quart Dutch oven.
3. 3
   Add the mirepoix.
4. 4
   Cover and cook until the vegetables are soft but not browned, about 10 minutes, stirring once or twice.
5. 5
   Place the cheeks on top of the vegetables and add enough water to cover.
6. 6
   Cover and bring to a boil.
7. 7
   Place the pan in the oven.
8. 8
   Braise cheeks for 1 1/2 to 2 hours, until tender.
9. 9
   With a slotted spoon, remove the cheeks to a bowl.
10. 10
    (Reserve cooking liquid.)
11. 11
    Remove any fat and shred the meat using 2 forks.
12. 12
    Sprinkle with salt.
13. 13
    When the meat is cool enough to handle, use a little cooking liquid to form into 2- to 3-inch ''sausages.''
14. 14
    Wrap each sausage in plastic wrap and refrigerate until firm, at least 1 hour.
15. 15
    To serve, unwrap the sausages and slice each into four pieces.
16. 16
    Brush the flat ends of each slice with a thin coat of mustard and then lightly coat with cornmeal.
17. 17
    Heat 3 tablespoons of oil in a skillet.
18. 18
    In batches, saute each slice until crisp and lightly browned.