Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée

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?