Braised Pork Cheeks

The Back Story



4 pork cheeks

1 small diced yellow onion

2 heirloom carrots, sliced

5 roasted garlic cloves, roughly chopped

⅓ cup white wine

4 cups beef stock

1 herb bundle

2 tablespoons kosher salt

2 teaspoons pepper

2 teaspoons cajun seasoning

2 tablespoons olive oil

¼ cup pepper jelly

¼ cup molasses

chervil for garnish

pan sauce

¾ cup jus from braise, reduced

Mustard greens

½ bunch mustard green, de-stemmed and roughly chopped

½ cup small diced turnip

1 tablespoon brown sugar

¾ cup diced smoked bacon

1 tablespoon minced roasted garlic

1 tablespoon butter

salt and pepper to taste

crispy mustard green garnish

2 leaves of mustard greens, de stemmed and very thinly chiffonaded

2 cups vegetable oil


1.    rub pork cheek with salt, pepper, and cajun

2.   sear in olive oil in high heat dutch oven

3.   remove cheeks when outside is seared

4.   reduce heat to medium-high and add carrot, onion, garlic

5.   once onions brown, add wine to reduce

6.   once wine reduces, add beef stock, cheeks and herb bundle

7.   cook on low heat for 1.5-2 hours

8.   remove cheeks and strain vegetables out of jus, reserving jus

pan sauce

1.    In medium heat skillet pour jus (strained of vegetables) into skillet

2.   let simmer until consistency thickens (about 10 minutes)

mustard greens

1.    bring bacon, butter and turnips and garlic to high heat in skillet

2.   when bacon renders, add mustard greens salt, pepper, and sugar

3.   cook until mustard greens tender

4.   add 1 teaspoon sugar if still bitter

crispy mustard greens

1.    preheat oil in pot to 350 degrees

2.   drop in mustard green for 30 seconds-1 minute


1.    spoon mustard green onto plate

2.    place thinly on-the-bias sliced pork cheeks onto mustard green

3.    drizzle pan sauce, molasses, and pepper jelly directly on top

4.    top with crispy mustard green

5.    garnish with chervil

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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