Braised Pork Cheeks – Bruno Albouze

By Bruno Albouze · 480 min

Ingredients

Instructions

1. Sear the pork cheeks in 2 batches. Melt half the fat in a large skillet and sprinkle with grey salt. Lay half the meat on top, season with more salt, and sear on high heat for about 5 minutes per side until golden. Move to a shallow dish, then repeat with the rest.
2. In the same skillet, with the fond and fat left in the pan (adding more fat if needed), cook the onions, carrots and celery over medium-high heat for 10 minutes.
3. Deglaze with the red wine vinegar and reduce until dry. Stir in the flour and porcini powder and cook for 1 minute.
4. Add the wine, stock and herbs and bring to a boil. Turn off the heat and set aside.
5. Preheat the oven to 345°F (175°C). In a Dutch oven, arrange the seared pork cheeks with their juices. Add the black pepper and pork rind, pour in the mirepoix mixture, and bring to a boil. Cover and cook in the oven for 90 minutes.
6. Turn off the oven and leave the pot inside for 2 more hours.

Summarized from Bruno Albouze's video. Watch it for the details.

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