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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011
Oil, as needed
2 lbs. pork cheeks
Salt and pepper, to taste
1 carrot, rough chopped
1 white onion, rough chopped
1 celery stalk, rough chopped
2 garlic cloves, smashed
3 sprigs fresh thyme
3 cups beef stock (if braising pork cheeks)
2 cups duck fat (if sous viding pork cheeks)
1. In pan, heat oil. Season pork cheeks with salt and pepper; sear on all sides. Add carrot, onion, celery, garlic and thyme.
2. Braise or sous vide pork cheeks.
i. Deglaze with stock. Braise pork cheeks on low simmer for 3-4 hours, or until tender.
To sous vide:
i. Place pork cheeks in bag (without stock); cyrovac. Sous vide at 82.2°C for 8 hours.
ii. Shock pork cheeks in ice bath.
iii. When pork is done, pull meat.
iv. Line new pan with plastic wrap; season pork with salt and pepper. Add duck fat. Press pork in pan. Cover; place another pan on top to compress into block.
v. Chill at least 8 hours to set.
vi. Remove pork; portion into 2 oz. pieces. Before service, heat pan with oil. Sear both sides of pork cheek until caramelized and hot.
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