Braised pig’s cheeks

Braised pig’s cheeks

By
From
Becasse
Makes
4 cheeks
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g * aromatic confit salt [rid:1579]
4 large pig’s cheeks, fat and skin intact
1 tablespoon non-scented cooking oil
2 small carrots, roughly chopped
1 medium onion, roughly chopped
2 sticks celery, roughly chopped
1/2 medium leek, roughly chopped
1/2 head garlic, cloves separated and roughly crushed
60g unsalted butter
100ml madeira
2 litres * brown pork stock [rid:1867]
4 sprigs thyme
1 bay leaf
salt
freshly ground pepper

Method

  1. Rub the aromatic salt all over the cheeks and leave to marinate for about 8 hours. Rinse off the salt and pat the cheeks dry.
  2. Preheat your oven to 110°C. Season the pig’s cheeks with salt and pepper. Heat a large casserole dish over a medium heat. Add the oil and then the pig’s cheeks, skin side down, and sauté until caramelised a deep golden-brown. Remove from the pan and set aside.
  3. Add the vegetables and garlic to the pan with the butter and heat to a nut-brown foam. Continue to cook at a steady temperature, until the vegetables have caramelised to a deep golden-brown. Add the Madeira and simmer until reduced to a syrup. Put the pig’s cheeks back in the pan and pour on the stock. Add the herbs and season well.
  4. Cover with a piece of greaseproof paper cut to fit the pan. Cover with a lid and braise in the oven for 3 hours. Check every 30 minutes or so to turn the cheeks and to make sure the liquid is not boiling. When cooked the cheeks should be tender – you should be able to pierce the meat easily with a fork.
Tags:
restaurant
Becasse
Justin
North
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