Pork Cheeks


Pork Cheeks

Recipe Provided by Blakley Kymen, Executive Chef de Cusine at Marcellos


Season Cheeks with salt and pepper. Dredge through flour, shaking off the excess. Fry until dark brown about 5 min. Transfer to a deep hotel pan.

In a large pot, add pomice oil. Add celery, carrots, onions, 1 tablespoon each, salt and pepper. Cook about 10 min until vegetables begin to soften. Add Tomato paste and cook 1 minute longer. Deglaze with red wine. Bring to a boil and add beef stock and demi glace. Return to a boil. Add lemon zest and herbs. Pour into hotel pan over the cheeks.

Cover in foil and bake 300 degrees for 3 hours.

  • 24 Pork Cheeks
  • 6 cups of flour
  • 1/2 Cup Pomice oil
  • 4 Celery Stalks, 1 inch dice
  • 2 Large Carrots, peeled and 1 inch dice
  • 3 Yellow Onions, 1 inch dice
  • 2 Bottles Red Wine
  • 12 Cups Beef Stock
  • 1 Cup Tomato Paste
  • 2 Cups Demi Glace
  • Zest of 2 Lemons
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Tablespoon Fresh Sage, minced
  • 1 Tablespoon Fresh Rosemary, minced
  • 1 Tablespoon Fresh Oregano, Minced

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