Braised Pork Cheeks, Parsnip & Chanterelles

There’s something comforting about dishes that take their time.
The kind you can’t rush — no matter how impatient you get.

These pork cheeks started as an afterthought. I had some leftover red wine, a handful of thyme, and a bit of time to spare. Four hours later, the kitchen smelled like every reason I ever decided to become a chef. Deep, sticky, and heavy with flavor.

The parsnip brings a quiet sweetness — a kind of anchor against all that richness — and the chanterelles just add that earthy, autumn voice that completes the picture. Nothing fancy, just balance.

It’s not the kind of dish that makes you say wow at first sight. But it’s the kind that stays with you. That reminds you food doesn’t always need to shout. Sometimes, it just needs to be patient.