Braised pork cheeks with confit potatoes recipe

By Omar Allibhoy

  1. Serves 4
  2. This recipe takes a fair amount of preparation and a long, slow cooking time. But it’s absolutely worth it
  3. Rating

A recipe by Omar Allibhoy, Head Chef at El Pirata de Tapas and protégé of El Bulli’s Ferran Adria. This dish takes a fair amount of preparation and a long, slow cooking time. But it’s absolutely worth it for the delicate softness of the cheeks and really brings out the flavours.

tried and tested
Braised pork cheeks with confit potatoes

Ingredients

  1. 12 pork cheeks (between 600-800g in total)
  2. 1 onion
  3. 1 carrot
  4. 1 celery stick
  5. 1 leek
  6. 1 tomato
  7. 1 clove of garlic
  8. 2 sprigs thyme
  9. 2 sprigs rosemary
  10. 2 sprigs tarragon
  11. 1 bottle red wine, whatever style you have to hand
  12. 2 litres chicken stock
  13. 100ml extra virgin olive oil
  14. 12 new potatoes
  15. 1 tbsp brown sugar

Method

  1. 1. Marinate the pork cheeks in the red wine for 24 hours. Less is fine, but the longer the better.
  2. 2. Drain the pork cheeks and reserve the red wine. Gently sear the cheeks in the olive oil then set aside.
  3. 3. Combine the onion, carrot, celery, leek and tomato in a hot pan and caramelise on full heat. When caramelised, add the pork cheeks and red wine. Reduce the volume by about half.
  4. 4. Add the chicken stock, herbs and sugar. Slowly braise for three to four hours on a low heat. Once the meat is tender, remove the pork cheeks and set them aside.
  5. 5. Further reduce the sauce until it is very thick and with an almost firm texture.
  6. 6. Now confit the new potatoes in duck fat with herbs and crushed garlic for one hour over a very low heat. Do not allow it to bubble as this will ruin the texture.
  7. 7. To serve, pour the sauce over the cheeks, add the potatoes and enjoy.

Comments

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beth2227

April 10

how long, roughly, will it take to reduce the volume of the wine by half?

Moley

April 9

I haven't made this yet but thank god for the comments from asnyder!

Moley

April 9

I agree with the comments from zk, the ingredients are still not up to date.

asnyder

March 13

[Cont...] Guests actually asked for spoons to drink the extra sauce and I had to bring out a hunk of bread for them to wipe their plates clean. I served it with potatoes confit but any roasted potato or even mashed would work well. This makes a bunch of extra sauce, which you will not want to throw away. Put the leftovers over steak, lamb chops, or salmon. Yum. Enjoy!

asnyder

March 13

This was absolutely fantastic. But it is definitely a "read between the lines' sort of recipe that assumes the cook making it is very experienced. There are many details missing. So for all you beginner chefs out there, here are some suggestions: 1. Finely chop the onion, carrot, leeks, tomato, and celery 2. Be sure to pat the pork cheeks dry and salt them (ideally with kosher salt) just before searing them. This ensures that they develop a nice char and flavor. 3. It takes a long time to reduce the sauce at the end (an hour+), but the end results are worth it - just allow yourself enough time. Or, to speed up the process as I did, divide the sauce into 2 smaller pots. 4. The recipe doesn't say, but I think we're meant to strain the sauce - I did and it was perfect. Silky, smooth and rich. 5. For color, sprinkle some chopped italian parsley over the final dish. I am not a professional chef by any means, but the final result using the above additions was fantastic. Guests actual

zk

February 1

This recipe is not correct - the ingredients mention brown sugar - but what is that for? The picture looks like something else has been done to the potato beside confit... (also the duck fat and other confit ingredients are not mentioned)

webeditor

August 25

This was a mistake and the new amount has been added. Thanks, Debra, web editor

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