Recipe: Pork Cheeks by Chef Serge Falcoz-Vigne of Saint Jacques French Cuisine
Today on the Hog Blog, the award-winning French chef Serge Falcoz-Vigne is sharing his recipe for Heritage Farms Cheshire Pork Cheeks.
Chef Restaurateur Serge Falcoz-Vigne and his team bring a truly authentic French fine dining experience to Raleigh, North Carolina at Saint Jacques French Cuisine. The restaurant opened in 2004, and aims to showcase France's culinary heritage, with its love of exceptional food and fine wines.
Chef Serge is dedicated to using the freshest and highest quality ingredients, which he sources locally by working closely with North Carolina farmers.
Saint Jacques is currently ranked as one of the Top 100 restaurants in the nation on OpenTable.com.
Chef Serge's Heritage Farms Cheshire Pork Cheeks
2 lb pork cheeks from Heritage Farms Cheshire Pork
¼ lb of Bacon from Heritage Farms Cheshire Pork
3 smashed cloves of garlic
1 tbs vergeoise sugar (or light brown sugar)
1 tbs of flour (optional)
1 quart of Belgian style beer (Serge used a Smoked Brown Ale from Neuse River Brewery)
2 cup of Veal stock (or beef broth)
2 tbs Dijon mustard and salt and pepper
Clean the pork cheeks by taking off the silver skin (if it’s still attached).
In a cast iron pot going in the oven, sautée the pork cheeks after seasoning them (always season before cooking!).
Get a nice sear on both sides and reserve it in a bowl. Repeat, until you have no more to do. Take the time to sear until there is a nice brown appetizing color, so don’t put too much in the pan at a time.
When it’s finally done, in the same pot, sautée the onions, the shallots, and the carrots until light in color, add the garlic, stir, then add the sugar vergeoise (it’s basically like light brown sugar but with a fancy name!), and let caramelize gently. At this point you can add the flour.
Before it turns brown, pour in the vinegar, like for a gastrique, and let cook a minute before adding the beer. The choice of the beer is important, not too bitter is essential. Smoked Brown Ale from Neuse River Brewery worked very well for Chef Serge, and gave the perfect balance of spices.
Stir the cheeks and let cook five minutes after boiling. Add the veal stock or broth, the Dijon mustard, and cook in the oven for 3 hours at 325 degrees F. Cover for the first hour and a half, then leave uncovered until the end. When the pork cheeks melt under your finger they are perfectly cooked.
Be sure to taste to ensure the seasoning is just right, add some salt and pepper, and then serve over tagliatelle pasta or gnocchi.
Pairing: Chef Serge just had to try different beers for the experience and found that the Tripel from Neuse River Brewery worked well as a companion for this dish. White wine could be also go well, chardonnay for example.