INGREDIENTS

10 lb pork cheeks, cleaned

3 qt red onion, medium diced

1/3 cup garlic, sliced

8 oz bacon, sliced

3 ea carrot, peeled

2 sprigs rosemary, tied

1/2 bunch thyme, tied with rosemary

4 ea bay leaf

3/4 cup tomato paste

1 cup red wine

3/4 cup red wine vinegar

5 qt chicken stock

METHOD

Lay the cheeks out on a sheet pan and season liberally. Heat up a braising or sauce pan, add olive oil until just before smoking, add pork cheeks 6-9 at a time being super careful to not overcrowd the pan while achieving an even caramelizing. When the cheeks are golden on both sides, transfer them to a 400 hotel pan (a full size 4 inch pan) and repeat batches until done. Turn off the heat and drain the used oil.

Continue by adding just enough olive oil to the pan to SLOWLY caramelize the onion. Once the onion is caramelized add the carrot, garlic, bacon, bay, tied herbs and tomato paste. Sauté for 2 minutes and deglaze with wine. After the alcohol is cooked out, add the vinegar and stock. Bring to a boil and simmer for 10 minutes.

Adjust seasoning, then pour over cheeks. Cover and place in 275°F oven for at least 3 hours. Cheeks should hold together but really want to fall apart.