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Pork Cheek Daube a Fall Weather Stew from Provence

I crave daube as soon as the cooler Fall weather starts. It corresponds to a single moment when my wife Lisa and I lived in a small, off the grid hippie cabin deep in the woods of Mendocino, California. Fall had started in earnest, and we decided to go for a long walk foraging for wild cèpes. I built a huge fire in our wood burning stove and placed a daube of beef to slow cook on top. We opened a bottle of wine to decant and walked out into the cool, misty day heady with pine scents. After walking two miles, we had collected two full shopping bags of mushrooms and headed back home to enjoy our simple feast. The closer to the cabin we got, the hungrier we became. The wood smoke and rich beef scents hung in the mist surrounding the cabin, enticing us to come in and eat.

Give this pork cheek daube a try.

Pork Cheek Daube

Daube of Pork Cheek

This slow-cooked pork stew will fill your home with delicious aromas. If you are lucky enough to forage for your own cepes, you with think you landed in autumnal heaven.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people


  • ¼ cup olive oil
  • 4 Pork Cheeks joues de porc in France
  • 1 tsp Herbes de Provence
  • 2 medium Carrots sliced
  • 1 Sweet onion large dice
  • 2 cloves garlic mashed
  • 1 tomato chopped
  • 1 Orange zested and juiced
  • 1 Cinnamon stick
  • 1 whole Star Anise
  • 1 cup White Wine
  • 1 cup Chicken stock
  • 1 big pinch saffron
  • 4 Anchovy fillets chopped


Before your guests arrive:

  • Heat olive oil in a heavy sauté pan. Season pork cheeks with salt, freshly cracked black pepper and herbes de Provence, then sear in oil till browned, about five minutes.
  • Remove cheeks and reserve.
  • Add carrots, onion and garlic to pan, and cook till softened, about five minutes.
  • Add tomatoes, orange, cinnamon, star anise, white wine, stock, saffron and anchovy; bring to a boil, lower to a simmer and then cook cheeks slowly for two hours, or until pork is fork tender. I usually make a huge batch in the fall and freeze in smaller portions.

When you are ready to eat:

  • Reheat pork daube, spoon over with buttered noodles, rice or potatoes.
    Pork Cheek Daube
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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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