Pork Cheeks Sous Vide

Trim the pork cheeks by removing the worst of the sinew and fat with a sharp knife. Sprinkle both sides of the meat with salt and pepper.Heat a frying pan to 210ºC. Add butter and oil.Brown the meat on both sides.

Place the meat in a vacuum bag and seal the bag.Place a small grate or some teaspoons in the bottom of your pot (this will help the water to circulate around the meat). Pour water into the pot, select sous vide mode and set the temperature to 60ºC. Place the vacuum-packed pork cheeks in the water bath and leave them to cook for 48 hours.

Remove the meat from the water bath.Open the bag and pat the meat dry with paper towels or a clean tea towel. It is important that they are dried well to prevent them from boiling in the pan.Set the temperature of the pan to 130ºC. Pour in the port wine syrup (go directly to the recipe for port wine syrup by clicking on the linked recipe). If you don’t have port wine syrup, you can instead simmer some wine or alcohol of choice with sugar for around 20 minutes before adding the meat to the pan.Add the meat to the pan and turn it in the syrup. Let it warm through and allow the syrup to caramelise so that it sticks to the meat. The meat is already cooked, so you just need to heat it up to make the syrup coat them. Remove the glazed pork cheeks from the pan and serve.