Braised Pork Cheeks

Today, we’re building an incredible symphony of deep, unctuous flavor and brilliant texture. Our instruments? Humble pork cheeks and the opulent, perfumed beauty of Black Muscat grapes. Our work began yesterday. The cheeks were nestled into a deep pot with red wine and rich stock, then left to slowly braise for hours until they reached that perfect state of fall-apart tenderness. But we didn’t stop there. To achieve an elegant, clean slice, the succulent meat was carefully packed, put under a firm press, and left to chill overnight. This morning, we’ll unmold and cut them into gorgeous, compact palets—medallions of concentrated flavor. And nothing is wasted here. The trimmings from those pressed cheeks are the hidden treasure, the star of a luxurious samosa stuffing. We’re shredding them together with braised carrots, which have been cooked down in duck fat with a generous kick of ginger. This filling is rich, complex, and destined for a crisp, golden wrapper. To cut through all that glorious richness, we’re creating a confit of Red of Florence onions. They’ll bathe in a reduction of Black Muscat grape juice and balsamic vinegar, reduced until it’s both fragrant and sweet-tart, a glossy, profound sauce that ties our entire plate together. It’s a study in contrasts: the soft, yielding cheek against the shattering crispness of the samosa; the savory depth of pork against the bright, floral acidity of the grape. This isn't just dinner; it's an event. Your next Holiday-at-home recipe? Absolutely.

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The humble pork cheeks and the opulent, perfumed beauty of Black Muscat grapes...

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Pork Cheeks

It worth noting that pig cheeks loose approximately 35 percent of its original weight upon cooked. It means that if you start with 2.2 pounds (1kg/1000g) of raw pig cheeks, you will end up with about 1.4 pounds (650g) of cooked meat. This weight loss is primarily due to the rendering of fat and the evaporation of water during the cooking process.

Searing Pig Cheeks

Make 2 batches. Heat the large skillet. Add half of the fat and sprinkle some grey salt to cover the bottom pan. Lay half of the meat and season tops with more grey salt.
Sear on high heart for about 5 minutes on each side until golden brown. Transfer seared meat to a shallow dish. Repeat with the remaining meat, fat and salt. The ground black pepper will be added later before braising.

Mirepoix Mixture

In the same large skillet covered with bits called fond, use the fat left in the pan as well. Add more duck fat or butter if needed.
Cook mirepoix (onions, carrots and celery) for 10 minutes on medium-high heat. Deglaze with the red wine vinegar, reduce to dry and stir in flour and porcini powder and cook for a minute.
Add wine, stock and herbs and bring to a boil. Turn off the heat and set aside.

Braising Pig Cheeks

Preheat fan oven to 345ºF/175ºC. In the dutch oven, arrange the seared pork cheeks along with its rendered juice. Add the ground black pepper, pork rind and pour in the prepared mirepoix mixture. Bring to a boil, put the lid on and cook for 90 minutes in the oven. Switch oven off, and leave the pot in the oven for 2 hours more.

Storing Cooked Pork Cheeks Under Press

Pressing the meat while it's still warm forces these separate, gelatin-lubricated fibers to bind back together. As it chills and the gelatin solidifies, it sets into a single, incredibly dense, and uniform block. This is a major driver in a fine-dining context. The pressed block is sturdy enough to be cut into other shapes (like rounds or even squares) for more creative plating.
Top meat with parchment, tray and some weight. Place in the refrigerator overnight.
Pass the cooking liquid through a sieve, and chill. Discard solids.

Cutting Pork Cheek into Neat Rounds

Cut the chilled pork cheeks into 5.5cm Ø rounds. Save scraps for the carrot-ginger baked pork samosas. Keep meat refrigerated.

Red Onion Confit in Black Muscat Grape Juice

Avoid using store-bought grape juice unless organic and freshly squeezed and unpasteurized.
Split onions in half, and remove the first papery layer only. Arrange onion halves open side down in the sautoir.
Pour over the grape juice, balsamic and sugar combo.
Bring to a boil, put the lid on and cook 25 minutes on low heat. Remove the lid and cook for an hour or so until ⅔ of the liquid has evaporated and the onions has started to break down. Turn off the heat, and let sit to cool down.
Peel onions. Save some onion confit for garnishing. Use the remaining red onion flesh to make the onion spread.
Pass the reduced grape-balsamic cooking liquid through a sieve. Reduce to sirupy consistency réduire à glace. Use some of this reduction to season the baked pork samosa mixture and the sauce.

Red Onion Spread

In the food processor, pulse onion flesh into spread. Season with salt and pepper to taste.
Transfer the onion mixture to a small pan and cook down with butter for about 20 minutes on low heat. This additional cooking step concentrates flavors.

Sauce

Skim off and discard the solidified fat. Reduce the cooking liquid from the braised cheeks to 2 cups/500g.
Transfer the sauce to a smaller saucepan. Season it with a drizzle of the reduced Black Muscat grapes-balsamic juice, salt and pepper to taste. Right before glazing the braised pork cheeks, stir in sauce a tablespoon of cold butter.

Potato Palets

Peel and cut the boiled potato into eight 5.5cm Ø palets. Reheat potato palets into the hot sauce before serving.

Searing Samosas

Samosa can be both deep fried or seared on medium heat using a fair amount of duck fat, clarified butter or oil for 5 minutes on each side. Then finish them in the fan oven at 350ºF/180ºC for about 8 minutes.
Serve samosas whole or cut in half.

Plating

Glaze pork cheek rounds with some of the sauce. Reheat them in the oven for about 5 minutes.
Sandwich potato palet in 2 braised pork cheeks.
Garnish with a quenelle of red onion spread...
Followed by 3 peeled seedless grapes, some onion confit flesh and the seared samosa. Then glaze meat with more sauce.
Bon appétit!