Sous Vide Pork Cheek Ragout

This rich pork stew is perfect for tossing with pasta. Because the meat cooks with tomatoes and aromatics for 10 hours in the Anova Sous Vide Precision Cooker, it’s incredibly tender.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 10:00

Temperature : 180F / 82.2C

Ingredients

• 2 pounds skinless pork cheeks
• 2 carrots, finely diced
• 1/2 white onion, finely diced
• 1 cup canned tomato sauce
• 1 cup canned diced tomatoes
• 3 sprigs fresh oregano
• 3 cloves garlic, crushed
• 1 teaspoon granulated sugar
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• Cooked pasta, for serving
• Fresh parsley, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Combine pork cheeks, carrots, onion, tomato sauce, diced tomatoes, oregano, garlic, sugar, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper in a large zipper lock bag. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 10 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and reserve the cooking liquid.
2. Using 2 forks, shred the pork into 1-inch pieces. Transfer to a large bowl and set aside, covered.
3. Remove and discard the oregano from the cooking liquid. Pour the remaining contents of the bag into a food processor or blender. Pulse until the ingredients are uniformly chopped, but not fully pureed, 8 to 10 pulses. Season to taste with salt and pepper.
4. Pour the sauce over the pork and toss to combine. Add the prepared pasta and toss to coat. Garnish with parsley. Serve.