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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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