Recipe: Pork Cheeks

1 Preheat your oven to 285°F (140°C) (gas mark 4-5).

2 In a large casserole, melt the fat (or butter and oil mixture) then brown your pork cheeks on all sides, add the garnish, carrot, onion, thyme, bay leaf, the sliced mushroom stems, salt and pepper then lower the heat and let sweat for 10 minutes covered.

3 Then sprinkle the two tablespoons of flour and tomato paste while mixing well (singer) and let cook for five minutes. Add the white wine, 0.6 cup (15 cl) of cold water (or stock) to reach level then bring to a boil, salt, pepper with Espelette, cover and put in the oven for three hours.

4 Now, let's prepare the duxelles: in a saucepan, gently melt (sweat) the sliced shallots in butter then add the mushroom duxelles, salt, pepper and let melt. Add the 1/2 lemon juice and 1 dl (0.4 cup (10 cl)) of liquid cream. Reduce everything uncovered until there is no more liquid at all then set aside.

5 When the cheeks are cooked, using a skimmer and fork, line them on a small plate (decant) degrease the top of the cooking juice then add the remaining 2 dl (0.8 cup (20 cl)) of cream, let reduce by half over heat and blend this sauce for one minute then strain it through a chinois (fine sieve).

In this strained sauce, add your 3 tablespoons of Meaux mustard and blend for another 10 seconds.

Keep it warm in a bain marie, you can also if you prepare this recipe in advance, reheat it, but without letting it boil.

Presentation:

On a nice plate, place a small pile of hot duxelles in the center then on top a pork cheek cut into thick slices that you will coat with this sauce with multiple flavors.

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