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.
Ingredients
- 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
Instructions
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.
Tried this recipe?Let us know how it was!