Incredibly tender and delicious glazed pork cheeks in sous vide. Pork cheeks are a truly delightful cut that requires slow cooking. I have always sworn by braising, but now I have a better way! Sous vide has proven to be completely ideal for pork cheeks. Now, I will show you how I prepare pork cheeks … Read more
I love spaghetti carbonara and I typically make it with cream and bacon. We Danes usually tend to use bacon for carbonara, even though many of us are under the impression that the Italians actually use pancetta. I used to think so too, but when I found out that Italians actually don’t use pancetta, but … Read more
One of the reasons I love going to a good butcher is that you don’t always get what you initially expected. Basically, I felt like trying something new in terms of making Spaghetti Carbonara. A friend of mine told me that Italians use guanciale (bacon made from pork cheeks) as the crispy element in their … Read more
Slow-braised pork cheeks cooked in a casserole. It doesn’t get much easier than browning them in a pan and giving them a long and tender treatment in the oven at a low temperature. I usually cook them at 160 degrees Celsius for 3 hours, but this time I had plenty of time, so they got … Read more
A delicious and unique pizza topped with spiced mashed potatoes, braised pork cheeks, green pesto, and fresh rosemary. A couple of braised pork cheeks leftover from a previous meal and stored in the freezer found new life as a topping on this delicious pizza. Overall, it’s a really good idea to use various leftovers on … Read more
Pork cheeks are a fantastically flavorful cut of meat that becomes melt-in-your-mouth tender and delicious when slow-cooked. The dish takes a long time to prepare, but since it freezes very well, it’s a dish you can make in large portions and store in the freezer for busy days. In this recipe, the cheeks are braised … Read more
Pork cheeks are an incredibly tasty cut of meat that fortunately more and more people are discovering. It’s no wonder, as the cheeks are perfect for stews, and the sauce turns out nothing short of amazing! The only downside is that the dish takes a few hours to make, as the cheeks need to cook … Read more
If you think pork cheeks should be braised, then you haven’t tried our variation. We had the same opinion until we made this recipe, where the cheeks are cooked sous vide in pork fat and glazed in port wine syrup. The dish was served with a red wine glaze, mashed potatoes, celeriac/cauliflower puree, and homemade … Read more