Anna Haugh showcased her tasty Iberico pork cheeks with polenta on Saturday kitchen.

The ingredients are: 2 tbsp olive oil, 12 (1kg) Iberico pork cheeks, 2 garlic cloves, chopped, 1 banana shallot, peeled and chopped, 200ml port, 2 star anise and 500ml chicken stock.

For the polenta: 1 garlic clove, halved, 1 thyme sprig, 300-400ml full-fat milk, 50g quick-cook polenta and 50g Parmesan, grated.

To serve: ½ head radicchio, leaves separated and roughly chopped, 1 tsp balsamic vinegar, 3 tsp extra virgin olive oil and 1 tbsp chopped fresh flatleaf parsley.

See more pork recipes in the book titled: 500 Pork Recipes: Discover Pork Cookbook NOW! available from Amazon now.