Pork Cheek and Black-Eyed Pea Chili
Michael Symon defines himself as a "porketarian," saying he can't get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks—an unusual cut worth seeking out. If pork cheeks aren't available, pork shoulder (cut into 2-inch pieces) can be substituted. Slideshow: Sensational Chili Recipes
The pork cheek chili can be refrigerated for up to 5 days.
You can substitute 5 pounds of pork shoulder for the pork cheeks. Cut the shoulder into 2-inch chunks and proceed with the recipe. Add 30 minutes to the cooking time in Step 4.
Symon's immensely satisfying pork and black-eyed pea chili has such depth of flavor that it pairs best with a beer rich enough to stand up to it. Brown ale is made with malted barley that's been roasted to a dark brown color, helping to impart notes of caramel and toast, which make it a great match here. Look for New Orleans–area brewery Abita Brewing Company's chocolaty Turbodog, or the nutty Newcastle Brown Ale, from England.