Recipe: Pork Cheeks

Name: Joues de porc
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 portions
Ingredients: Joues de porc pour 6 personnes :1,8 kg de joues de porc nettoyées et parées (demandez à votre tripier ou à votre boucher de vous les préparer)500 g de têtes de champignons de paris taillés en Duxelles (tout petits cubes) les pieds nettoyés seront gardés pour la cuisson des joues1 carotte et 1 gros oignon taillés en mirepoix (petits cubes)fleur de thym1 cuiller de bon concentré de tomates1 feuille de laurier2 cuillers à soupe de farine1/2 bouteille de vin blanc liquoreux (Cadillac, sauternes, muscat ou autres)3 cuillers à soupe de moutarde de Meaux1/2 jus de citron2 échalotes hachées30 cl de crème liquidesel, poivre du moulinet piment d'Espeletteun peu de graisse de canard (ou beurre et huile)

By chef patrick ★ ★ ★ ★ ★ 5/5 (31 reviews) Meat

Prep 20 min

Cook 180 min

Total 3h20

Servings 6 serv.

Pork cheeks are a choice ingredient for chefs due to their tender texture and rich flavor. There are many ways to prepare them, but one of the most common methods is to marinate them before braising them slowly until they are tender and juicy. Pork cheeks can also be roasted, grilled or even smoked to add a smoky flavor to the meat. They can be served as a main course accompanied

Ingredients for 6 servings

Pork cheeks for 6 people:

1.8 kg of cleaned and trimmed pork cheeks (ask your offal butcher or butcher to prepare them for you)
500 g of Paris mushroom caps cut into Duxelles (very small cubes) the cleaned stems will be kept for cooking the cheeks
1 carrot and 1 large onion cut into mirepoix (small cubes)
thyme flowers
1 spoon of good tomato paste
1 bay leaf
2 tablespoons of flour
1/2 bottle of sweet white wine (Cadillac, Sauternes, Muscat or others)
3 tablespoons of Meaux mustard
1/2 lemon juice
2 chopped shallots
30 cl of liquid cream
salt, pepper from the mill, Espelette pepper
a little duck fat (or butter and oil)

Step-by-step directions

1- Preheat your oven to 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, 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 (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 (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.
In other recipes, a little

Plats en sauce Porc au four Cuisson du porc Ragout