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 will think you landed in autumnal heaven.
Equipment
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, for about five minutes.
- Remove cheeks and reserve.
- Add carrots, onion and garlic to the pan, and cook until 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 add the cheeks and cook 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 and spoon over buttered noodles, rice, or potatoes.
Tried this recipe?Let us know how it was!