Daube of pork cheeks

Daube of pork cheeks

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

This is an adaptation of the classic French daube de boeuf and you need to start preparing it a day ahead to allow plenty of time for the meat to marinate. Don’t be alarmed by the amount of red wine required… The end result – a wonderfully rich red wine sauce to complement the pork cheeks – is well worth it. It’s an ideal dish for a winter dinner party. If you can’t get hold of pork cheeks, you can use ox cheeks or even a jointed chicken instead.

Ingredients

Quantity Ingredient
16 pork cheeks, trimmed of fat and sinew

Marinade

Quantity Ingredient
75 cl bottle red wine
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 Bouquet garni
1/2 garlic bulb, cut horizontally
1 teaspoon black peppercorns

Daube

Quantity Ingredient
plain flour, for dusting
sea salt
freshly ground black pepper
olive oil, for cooking
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 Bouquet garni
1/2 garlic bulb, cut horizontally
1 teaspoon black peppercorns
100g small chestnut or button mushrooms, cleaned
75 cl bottle red wine
25g butter
1 tablespoon parsley, chopped, (optional)

Method

  1. A day ahead, put the pork cheeks into a colander and rinse under cold running water for 5 minutes or so, to clean thoroughly. Drain the pork cheeks and pat dry with kitchen paper. Put them into a clean bowl and pour on enough red wine to cover (keep the rest for the daube). Add the carrots, onion, bouquet garni, garlic and black peppercorns. Cover and place in the fridge to marinate for 24 hours.
  2. The following day, remove the pork cheeks from the wine and pat dry on kitchen paper; discard the marinade. Heat the oven to 150°C.
  3. Lightly dust the marinated pork cheeks with flour and season with salt and pepper. Heat a heavy-based ovenproof sauté pan (or flameproof casserole) over a medium-high heat and add a good drizzle of olive oil. Now add the pork cheeks to the pan and colour all over for 4–5 minutes. Remove the cheeks from the pan and set aside on a plate.
  4. Return the pan to the heat and add another drizzle of olive oil. Add the carrots, onion, bouquet garni, garlic, black peppercorns and mushrooms. Lower the heat slightly and sweat gently for 3–4 minutes.
  5. Now place the pig cheeks on top of the vegetables and pour on enough red wine to cover. Bring to the boil and skim off any scum from the surface. Season with salt and pepper.
  6. Put a lid on the pan and place in the oven. Cook for 1 ½–2 hours until the cheeks are soft and tender, checking occasionally and adding more wine to cover the cheeks if necessary. Once cooked, remove the pork cheeks to a plate.
  7. Over a medium-high heat, let the liquor bubble to reduce by half to make a rich red wine sauce. Stir in the butter to give it a shine, then taste and adjust the seasoning.
  8. To serve, place 4 pork cheeks in each warm serving bowl with the vegetables. Pour on the red wine sauce and sprinkle with chopped parsley if you wish. Serve with tagliatelle and glazed carrots.
Tags:
The Kitchin Restaurant
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