Tender and fragrant, pork cheek is an easy-to-make seasonal recipe. Here, it is brought to you by Anthony, chef at “Les Enfants terribles” in Laroque-des-Albères.
Ingredients for 4 people
- 4 pork cheeks
- 150 g of dried apricots
- 1 carrot
- 1 onion
- 1 celery branch
- 1 shallot
- 1 clove of garlic
- 1 bay leaf
- 1 branch of thyme
- oil and butter
- salt and pepper
- 75 cl of Muscat de Rivesaltes
- 50 cl of veal stock
- a little flour
Prepare the pork cheeks, removing excess fat if necessary.
Wash the carrot and celery and cut them into mirepoix.
Peel the onion, garlic and shallot, cut them in the same way.
In a sauté pan, brown the pork cheeks with the butter and sunflower oil until they stick a little.
Add the garnish and deglaze with Muscat.
Add the thyme, bay leaf and apricots, then add the veal stock.
Cover and simmer for 1 hour and 15 minutes over low heat.
At the end of cooking, add the butter sauce and adjust the seasoning.
Serve the cheeks with a good homemade mash: a delight!