BRAISED PORK CHEEKS
Stehphanie Holmes | Executive Chef | Chateau on the Lake
Ingredients
80 lbs Pork Cheek 1 gal Apple Cider 2 gal Chix Stock 1 lb Dates 1/2 c Thyme 2 c Forum Chardonnay Vinegar 6 Red Onions 10 Leeks 1/2 bottle Bourbon 1.5 c Kosher Salt 1/2 c Medium Ground Black Pepper
1.Season the pork cheek with the salt and pepper. 2.Sear in a pan on a medium high heat until golden brown . 3.Reserve the pork cheek until all of the cheeks are seared. 4.In the same pot add the onions and leeks, cook until translucent. 5.Deglaze with bourbon and apple cider. 6.Add the pork cheeks back to the pan and cover with parchment and foil. 7.Cook for 3.5 hours at 325 degrees. 8.Remove the pan from the oven and cool for 45 minutes. 9.Remove the pork from the liquid and chill with some of the liquid on top. Take the remaining liquid and add the vinegar reduce the liquid until it leaves a streak on the back of a spoon. 10. 11.Add pork cheeks and some liquid to a vac pack bag and seal. 12.To heat up place the bag in the steamer. Instructions
Atrium Hospitality | Food & Beverage
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