chef serge’s pork cheeks
2 lb pork cheeks from Heritage Farms Cheshire Pork
¼ lb of bacon from Heritage Farms Cheshire Pork
2 of each onions, carrots, shallots
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, and season generously with salt and pepper.
In a cast iron pot sautée the pork cheeks. Get a nice sear on both sides; repeat, until all cheeks are done. Take the time to sear until there is a nice brown appetizing color. Set aside in a bowl.
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, and let caramelize gently. At this point you can add the flour. Before it turns brown, pour in the vinegar and let cook a minute before adding the beer.
Stir in 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°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.
Serve over tagliatelle pasta or gnocchi.
Recipe courtesy of Chef Serge Falcoz-Vigne of Saint Jacques French Cuisine.