Braised Pork Cheeks #shorts #youtubeshorts #

By Bruno Albouze · 360 min

Ingredients

Instructions

1. Preheat the oven to 175°C (345°F, fan).
2. Sear the pork cheeks in 2 batches in duck fat with grey salt over high heat, about 5 minutes per side until golden. Set aside in a dish.
3. In the same pan, cook the mirepoix (onion, carrot, celery) for 10 minutes on medium-high. 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, bring to a boil, then take off the heat.
5. In a Dutch oven, arrange the seared cheeks with their juices, add the black pepper and pork rind, and pour over the mirepoix mixture. Bring to a boil, cover and cook in the oven for 90 minutes.
6. Turn the oven off and leave the pot inside for 2 more hours.
7. Press the warm meat under weight overnight in the fridge. Strain the cooking liquid and chill it; discard the solids.
8. Cut the chilled meat into 5.5 cm rounds. Reduce the strained liquid to 500 g and skim the fat before serving.

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

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