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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
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time
2.5 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2.5 hours
Pork Cheek Daube
Daube of Pork Cheek
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time
2.5 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
Before your guests arrive:
  1. 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.
  2. Remove cheeks and reserve.
  3. Add carrots, onion and garlic to pan, and cook till softened, about five minutes.
  4. 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:
  1. 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 de Mélogue 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.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled "Cuisine of the Sun: A Ray of Sunshine on Your Plate", and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Follow his blog Pistou and Pastis it's filled with delicious recipes and beautiful photos.

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