Pork cheek is an often overlooked cut that has become fashionable in Nordic kitchens in recent years.
Very juicy, flavourful and tender when cooked at low temperature, a common way to cook pork cheek is by slow-cooking or sous-vide, then finished by quickly frying for a crisp exterior. The result is a crunchy taste experience you will never forget!
Flodins cookings tips slow cooked pork cheeks
- Take one pork cheek* (one cheek will serve two).
- Season well with salt and pepper.
- Place in a high-sided ovenproof dish.
- Pour a little olive oil over the meat.
- Place in the oven at 125°C.
- Remove after 4 to 4.5 hours and allow to cool.
- Cut off the rind.
- Fry quickly in butter so that the outside of the meat becomes crisp.
- Serve with mashed potatoes and seasonal vegetables.
- Your favourite mustard will make an excellent accompaniment.
- If you would like to vary the flavour, substitute the olive oil with duck or goose fat.