sous vide pork cheeks

For the pork cheeks

4 Cheshire Pork pork cheeks
Salt and pepper to taste
1 T canola oil
2 oz. dried shiitake mushrooms
16 oz. venison stock (chicken, beef or pork would work)
½ t whole grain mustard
Dash granulated garlic
Dash granulated onion
1/8 t rubbed sage, divided
1/8 t dried whole thyme, divided
Fresh chopped parsley
1 T unsalted butter
Salt and pepper to taste


Trim fat off cheeks, leave silver skin it will go away during cooking

Pat dry and season with ½ salt, pepper, sage and thyme

Sear on both sides in med-high pan with canola oil and set aside

Set aside until stock cools (see below)

Braising liquid

In same pan combine stock, dry mushrooms, garlic, onion, mustard and dry herbs, bring to a boil and simmer covered for 30 minutes.  Remove from heat and let cool to room temp at least.


Combine cheeks and finished stock in bag and seal; place in immersion circulator set at 160 and let go for 6 hours.  After 5 hours feel for tenderness, remove cheeks and add stock to pot, bring to low simmer, adjust seasoning with salt and pepper, whisk in butter and parsley and serve over cheeks.