Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée Recipe

I never carry music on me because I always have songs running in my head like a personal soundtrack. As of late, O Canada has been playing on repeat and I actually don’t mind it.

As a tribute to my hometown, I created a delicious recipe using local BC ingredients such as: Sloping Hill Berkshire Pork Cheeks, Granville Island Brewing’s Gastown Amber Ale, Valentine Farm Verjus, and B.C. Bigleaf maple syrup.

Call me a tease but I created this recipe for my very talented New York based chef friend, ZenChef. You’re only one hop away from the guest-post!

Cheek (or jowl) is undoubtedly my favourite cut of pork. The combination of heavy marbling and dense muscle creates a springy and succulent texture.

Have you been catching the Olympics?

  1. February 16, 2010 by Quasi Serendipita

    Looks lovely Mel, I’m off to check out the guest post :)

  2. February 16, 2010 by Fearless Kitchen

    This looks tasty! Unfortunately, pork cheek is kind of hard to find around here.

  3. February 16, 2010 by admin

    @Fearless Kitchen – This is a versatile recipe! Try it with pork chops or even steak :)

  4. February 17, 2010 by Aileen

    The chimichurri looks so good – now I have to go make some ! Once I do, I am tempted to put it on everything…including my morning cornflakes :)

  5. February 17, 2010 by dokuzuncubulut

    Lovely recipe. Simple and healthy.

  6. February 17, 2010 by Erica

    This looks fantastic! I am a huge chimichurri fan!

  7. February 18, 2010 by diva

    gah. I’m hungry just looking at this even though I ate a couple of hours ago. A very beautiful and colourful dish

  8. February 21, 2010 by Janice

    this looks really good, I haven’t had chimichuri yet but I can’t wait to make it.

  9. February 23, 2010 by candice

    Looks like a tasty, vibrant dish.
    Thanks for sharing the recipe!

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