Soft pork cheek with dried fig and mint salad: this is Caterina Ceraudo's idea for enhancing a different cut, comforting the palate in the fall months.

For the pork

4 pork cheeks
5 g rosemary
2 g thyme
5 l water
300 g white wine
Salt
Olive oil

Procedure

Clean pork cheeks, salt and brown in a pan.

Place turned-up pork in pressure cooker with all ingredients, cook for 60 minutes. Take the meat, wrap the individual cheeks, and let cool and rest in the refrigerator.

Bring all the liquid to reduction to make a glaze.
When serving, parade the pork cheek and roast in a pan.

For the salad of dried figs and mint

200 g white dried figs
100 g water
50 g of orange juice
5 g fresh mint
Olive oil
Cooked must
Salt
Grapefruit bitter
Procedure

Moisturize figs with warm water and orange juice for 3 hours. When the marinating is over, cut the figs in half, chop the mint and dress the salad with oil, salt, cooked must and a few drops of grapefruit bitters.