Maple-braised pig's cheeks with apple, roasted hazelnuts + Parmesan polenta

Method

1. To make the apple pickle, dissolve the salt, sugar and syrup in the vinegar in a bowl and add the apple cubes or slices. Set aside.
2. Preheat the oven to 160°C.
3. Season the cheeks (other cuts may need cutting into pieces) all over with salt and pepper. Heat the oil in an ovenproof casserole, or a deep pan that can go in the oven, and brown the cheeks evenly over a medium-high heat.
4. Transfer the cheeks to a plate. Using the residual oil, and a little more if you need to, turn the heat down slightly and add the onion, carrot and celery with a pinch of salt and good grind of black pepper, and cook for 8–10 minutes, until aromatic and they start to caramelise and colour slightly.
5. Add the tomato purée and cook for a further minute before adding half the cubed apple, bay leaves, cloves, star anise, thyme and wine. Stir thoroughly and make sure you scrape up any bits that might have stuck to the bottom of the pan. Bring to the boil, turn the heat down and reduce for 2 minutes. Put the pork back in the pan, followed by enough stock to cover it. Bring it back to the boil, turn down to a simmer, and cover. Cook in the oven for 2–3 hours, until the meat is falling apart.
6. When the pork is done, keep it warm in a very low oven and cook the polenta.
7. Put the chicken stock, salt, bay leaf and milk in a saucepan and bring to the boil. When it’s boiling, begin to slowly, steadily pour in the polenta while gently whisking, until it’s all combined. Turn the heat down to a simmer and cook, stirring with a wooden spoon occasionally, for 30 minutes, or until the polenta has absorbed all the liquid and is creamy and soft. If you’re using quick-cook polenta, you will just need to stir it into the liquid and cook it over the heat for a minute, then remove it. Once cooked, stir in the butter, Parmesan and a splash of olive oil, and leave in a warm place until you’re ready to serve.
8. To finish the pork, remove it from the oven and, using a slotted spoon, transfer the meat carefully to a warm plate and cover with foil. Pass the braising liquid through a sieve and put the liquid back in the pan, discarding the vegetables and aromatics. Bring it to a gentle boil and simmer, reducing by about a quarter for 5 minutes. Then add the maple syrup and reduce by another quarter for a further 5–7 minutes. Taste for seasoning and finish it by whisking in the butter and adding a squeeze of lemon juice, to taste. Return the cheeks to the braise to coat them and warm them through over a gentle heat before serving.
9. Divide the polenta between 4 plates, top with the pigs’ cheeks and spoon over the sauce. Garnish with the roasted hazelnuts and pickled apple.