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Per preparare la guancia di manzo: insaporire le guancette di manzo con sale e pepe, infarinarle leggermente, quindi scaldare una padella antiaderente con un filo di olio extravergine di oliva e scottarvi le guancette. Una volta dorate, trasferire le guancette in un piatto e tenerle da parte.
In una pentola scaldare un goccio di olio extravergine di oliva e soffriggervi il porro e lo zenzero a pezzi, quindi aggiungere le guance precedentemente scottate, tutti i condimenti orientali e lo zucchero, mescolando il tutto. Socchiudere la pentola con un coperchio in modo tale da lasciare evaporare i liquidi e cuocere dolcemente per circa 3 ore.
Per preparare la salsa BBQ al radicchio: in un pentolino soffriggere la cipolla e lo scalogno in un goccio di olio extravergine di oliva, dopodiché aggiungere lo zucchero e il radicchio tagliato a julienne, sfumare con l’aceto balsamico e la salsa Worcester, infine aggiungere la passata di pomodori ciliegino. Cuocere per circa 20 minuti, quindi frullare e lasciare raffreddare completamente.
Per preparare le chips di verza: sbollentare le foglie di verza in acqua bollente, quindi raffreddarle sotto acqua fredda corrente e strizzarle. Stendere le foglie di verza in una placchetta foderata di carta forno, pennellarle con burro fuso e lasciarle seccare in forno a 50°C per 2 ore. Con questo procedimento si possono creare chips di qualunque verdura a foglia.
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