Sous Vide Pork Cheeks

Here’s a little secret (that you may already know): the cheek is the best part of the pig. It’s tender and fatty, and preparing it in the Anova Sous Vide Precision Cooker just amplifies those traits. If you haven't tried cooking Pork Cheeks, there's no better way than using the Sous Vide Precision Cooker. Follow this recipe and enjoy.

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: 06:00

Temperature : 180F / 82.2C

Ingredients

• 1 pound skinless pork cheeks
• Kosher salt and freshly ground black pepper
• 1 cup veal or beef stock
• 1/2 cup tomato sauce
• 1 stalk celery, cut into 1-inch dice
• 1 shallot, quartered
• 3 sprigs fresh thyme
• 1 ounce whiskey
• Mashed potatoes, warmed, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Season the pork cheeks with salt and pepper. Place in a large zipper lock bag. Add the stock, tomato sauce, celery, shallot, thyme, and whiskey. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork cheeks from the bag and transfer to a plate.
2. Strain the cooking liquid through fine-mesh strainer into a large saucepan. Discard the solids.
3. Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to medium low, and continue to simmer until the mixture measures 1/2 cup, 15 to 20 minutes.
4. Reduce the heat to low, add the pork cheeks, and let simmer until heated through, 2 to 3 minutes. Serve over mashed potatoes.