Braised Pork Cheeks - Parsnip - Chanterelles

Pork cheeks take time. No way around it.

Red wine. Thyme. Low heat. Four hours.
The result is dense, reduced, and stable. Nothing rushed.

Parsnip brings sweetness, but controlled.
Chanterelles add earth and slight bitterness.

The dish sits heavy, but balanced.
No sharp edges. No excess.