Primary Ingredients
5 pounds pork cheeks, silver skin removed
1 yellow onion, finely diced
1 leek, finely diced
5 cloves garlic, sliced thin
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
1 cup Verjus Blanc
1 bay leaf
1 orange zest, large peels only to be removed
1 tablespoon honey
1⁄4 cup dried mission figs, diced
1-quart pork stock
Primary Technique
- Preheat oven to 325°F.
- Season pork cheeks with salt. In a large sauté pan sear on both sides until caramelized and dark brown. Remove and set aside.
- Add onions, leeks, garlic, and bay leave to the pan, sauté until translucent. Add cumin, coriander, and fennel. Heat until fragrant, about 2 minutes. Stir in honey and add orange zest.
- Deglaze pan with verjus and reduce by half. Add pork stock, figs, and pork cheeks. Cover with parchment paper and place in the oven for 11⁄2-2 hours or until pork is fork-tender.
