Today, I’m making Pork Cheeks great again!
Looking for a delicious and tender pork dish? Look no further! In this video, we’ll show you how to make juicy braised pork cheeks that are sure to impress. Inspired by the cuisine of Rousillon, this recipe is full of flavor and easy to make. Give it a try and let your taste buds thank you!
I just had a very disappointing meal in France and I think I can do much better so watch on to see if petza pans can make pork cheeks great again dear gastro pilgrims today I’m back in the Rion southern France where unfortunately this dish of pork cheeks at a local
Restaurant is stringy is dry a total disaster one wonders how they managed to ruin things I mean it’s their own local specialty For Heaven’s Sake I mean it’s just basic techniques as laid out here in this guide to local Cuisine plus these excellent local hon Wines in the
Pot almost guarantee success before you even start here’s a fortified semisweet Ron wine from these parts a strong part of Catalan culture made on both sides of the Border nutty leathery with dried fruit Aromas perfect for slow cooking yet feel free to use normal red or white
Wine or other fortified wine such as Port madira marala all perfectly suitable now here’s what you’ll need these pork cheeks are left on the bone but you’ll often find them with the bone removed it’s up to you today I’m serving with turnips for me an underused vegetable and so delicious when glazed
As we’ll see in a minute the cheeks are brown on both sides in olive Oil meanwhile the vegetables onion carrot celery and leak are roughly chopped whole cloves of garlic no need to peel them as all the vegetables will be strained out the browned and seasoned cheeks are removed making room for the vegetables which are sweated right down patiently until soft and just starting to turn
Golden a tablespoon of flour is stirred around for a minute and the wine stirred in just a drop at first to avoid lumps now the cheeks are returned with enough stock to come about 3/4 of the way up the sides of the meat the bouquet of herbs and entirely
Optionally but common practice with French stews and brazes is a small strip of orange peel like so let that simmer gently covered for 2 hours the process of cooking vegetables Al is the following a shallow depth of water butter sugar and salt Loosely cover to allow for evaporation the idea is for the
Vegetables to be just cooked once the water all the water is gone so the turnips are tossed or stirred in the sweet butter glaze until golden lovely Now strain the sauce and return to the pot with the cheeks and finally Chef’s secret a drop more of the wine for an extra kick of Flavor so delicious and meltingly tender and so easy to get right so yes I believe pork cheeks have been made great again drop us a like if you think so too and please do subscribe if you believe traditional food deserves proper treatment and join me again on my quest to catalog all the
Provincial Classics from France Spain and Portugal
22 Comments
Superb Pete, comme d'habitude. Love the strip of citrus to cut into the fattiness of the dish. The restaurant cheeks were stringy whereas yours fell apart. Always a pleasure, mate. 👊
Great dish as always but probably my fav part is the side dish cooked as "a l'etuvee"! I am soo sick of potatoes and rice and now I realized there are so many other options…
Another fine rustic dish. I agree that turnips are an often overlooked vegetable, as are many root vegetables. As a retired chef, your food is amazing and lets me get back into the kitchen to eat some amazing food. I miss my time traveling in that part of the world. Ah, the simple fare, breads, wine and the wonderful local dishes. Keep up the wonderful work and keep the good food coming. Best wishes from Texas!
Show em’ how it’s done Pete!
I assume this technique would be the same for pork butt or short ribs, correct?
My Local Butcher in Tipperary Ireland and has his own farm and abattoir for lamb and beef, but buys in Pork. The pigs heads are sold cut in half with the cheeks left in. But he does sell beef cheeks separately could I substitute them? Thanks for the video.
In my top 5 cuts of any protein ever.
A chef to chef question. The pot that you cook your stocks in (orange pot with a handle). What the devil is it called? Where can you find one? Is it an enameled cast iron? It is similar to a milk pot in shape, but much larger. It looks like such a handy pot to have. Would love to add it to my rack of French Copper.
Inspiring indeed. The main and the side. Thank you.
Pete for President of the USA! Hello from Ohio, and glad you continue to bring it to the people.
Bravo again my friend. Going to try your turnip recipe. Alas, large chunks of pork cheeks like the one you featured are as expensive as Colombian coke here in Tokyo.
The best cooking on Youtube and my copy of this Madame Womans La Bonne Cuisine is finally on its way.
Classy stuff. Really enjoying catching up with your work.
Six university friends descending here tomorrow for lunch, and so this is perfect, thank you (as ever).
excellent – thank you and I am glad that you are back to the Opinel
Thank you sir for the Toupin lead. I am beginning my search. They appeared to have been popular in the Provence region. It seems like such a sturdy and practical pot for small stock production. You are the master sir! Thanks again for the quick reply. Cheers!
Beautiful!
Thanks for this. I love the tempo and mood you achieve. I'm fascinated by how I imagine your life to be. Based in Mallorca but moving, unrooted, through what is probably the world's most magnificent larder. If true, then you have something that I and probably many others simply dream about. And good luck to you, if you do.
Love the cork trick with the pot lid. Brilliant!
I attempted this recipe this past weekend. It turned out alright, but the pork cheeks (or jowls as I got them) I bought were incredibly fatty, maybe only 25-30% meat. I'll have to try this again, but maybe with a meatier cut of pork.
I've only just discovered your channel and wanted to say how much I enjoy your videos. Informative, well-shot, and they inspire you to try your hand at the recipes (there's a rabbit in my fridge right now). ¡Suerte!
Delicious mate. I did a wild boar stew last night and, though I say so myself, it was spectacular 😃