Juicy Braised Pork Cheeks. Classic French Recipe.

[@stanstead8830]

Thanks for this. I love the tempo and mood you achieve. I'm fascinated by how I imagine your life to be. Based in Mallorca but moving, unrooted, through what is probably the world's most magnificent larder. If true, then you have something that I and probably many others simply dream about. And good luck to you, if you do.

[@Petespans]

I'm glad you enjoyed the video and the vibe! Thanks for your kind words. Perhaps I should call the show "Unrooted Cook!"

[@stanstead8830]

Why don't you have a few weeks travelling the south of England? I could put you in touch with a fantastic butcher (I'm just slowly roasting one of his tri-tips). There's some top quality food in the UK, if you know where to get it. And we've also got some really good wines in Sussex. A major problem, though, is that it's impossible to lay your hands on a decent tomato!

[@Petespans]

No immediate plans to go to u.k, but like the idea :)@@stanstead8830

[@David-qd3ff]

I love your channel. I am a disciple of cooking dishes as they were meant to be. Traveled to many of the places in France you have been. Would love a behind the scenes of how you travel and do your videos. Almost watched every single video. I am slowing down as to savour each one.

[@Petespans]

@@David-qd3ff Dear me! All my videos!! I hope you're not too sick of my voice... Yes, I am planning a BTS look at a day in my culinary/traveling life. Good luck with some of the earliest videos I made - I find them painful to watch :) Bless you for your support!

[@Texaswesternwriter101]

Another fine rustic dish. I agree that turnips are an often overlooked vegetable, as are many root vegetables. As a retired chef, your food is amazing and lets me get back into the kitchen to eat some amazing food. I miss my time traveling in that part of the world. Ah, the simple fare, breads, wine and the wonderful local dishes. Keep up the wonderful work and keep the good food coming. Best wishes from Texas!

[@Petespans]

So glad you like the traditional stuff! Thanks for tuning in :) Best wishes from Mallorca

[@gror7849]

Great dish as always but probably my fav part is the side dish cooked as "a l'etuvee"! I am soo sick of potatoes and rice and now I realized there are so many other options...

[@Petespans]

I know, right?

[@chefcharles60]

Thank you for this video. I was a patissier for Inter-Continental hotels for many years. While I was trained to make classic French pastries, I adore traditional Continental cuisine. I'm so excited to have luckily stumbled upon your website.

[@chefarchiepie]

Superb Pete, comme d'habitude. Love the strip of citrus to cut into the fattiness of the dish. The restaurant cheeks were stringy whereas yours fell apart. Always a pleasure, mate. 👊

[@peterball3289]

Nice that was my take away as well. Going to give that Turnip method a go.

[@Petespans]

Glad you liked the citrus the dish! I think I overdid it as a little goes a long way...

[@janeparrett8601]

It would be a treat to meet you and cook a rustic dish.. More videos please.

[@Petespans]

Come find me in the Pyrenees over the next 6 months as I prepare the PP book! Thanks you for your kind words :)

[@BIGMANHUNTER]

another classic

[@Petespans]

Thanks for tuning in again :)

[@edmoore]

Six university friends descending here tomorrow for lunch, and so this is perfect, thank you (as ever).

[@Petespans]

Hey, glad the recipe is helpful! Enjoy the meal with your buddies.!

[@Mr_Dia-Tribe]

The best cooking on KZbin and my copy of this Madame Womans La Bonne Cuisine is finally on its way.

[@Petespans]

Hope you enjoy that Madame Woman's book :)

[@romulus_]

I really look forward to these videos and enjoy your rustic approach to cooking and presentation. salutations from the hills of oakland, california.

[@Petespans]

So happy to receive this encouraging comment :) Bless you for your support!

[@britinmadrid]

I've only just discovered your channel and wanted to say how much I enjoy your videos. Informative, well-shot, and they inspire you to try your hand at the recipes (there's a rabbit in my fridge right now). ¡Suerte!

[@aperson1908]

Inspiring indeed. The main and the side. Thank you.

[@Petespans]

Many thanks for encouragement :)

[@rayj-p1r]

Love the cork trick with the pot lid. Brilliant!

[@Petespans]

Yeah, can't remember where I saw that! Thanks for tuning in!

[@mickjamesgarage]

Another beauty. Cheers Pete

[@Petespans]

Cheers! Bless you for commenting :)

[@moludrums1032]

Hey pete...advice from a soundman. When you speak your videos, you should consider using a popfilter or at least try to avoid pronoucing the "p´s" directly into the microphone...try listening with headphones and you will hear why ;) Another trick is to place your microphone off to the side of your mouth when speaking. Thanks a lot for culinary inspiration. I´m a huge fan !

[@Petespans]

Definitely! Appreciate the tip. and thanks for tuning in!

[@bronas1312]

I'd love to chip in if we all decide to crowd-source a better microphone setup for Pete!

[@paulmilligan3007]

Pork cheeks are great again, plus I have to try having turnips as the accompanying vegetable. Sadly, pork cheeks don’t appear much in British supermarkets, but are available online.

[@andrewbrillant331]

Love this stuff 👍👍

[@Texaswesternwriter101]

Thank you sir for the Toupin lead. I am beginning my search. They appeared to have been popular in the Provence region. It seems like such a sturdy and practical pot for small stock production. You are the master sir! Thanks again for the quick reply. Cheers!

[@cookingshowchannel_01]

Beautiful!

[@Petespans]

Yes, there's beauty in braised pork cheeks! Thanks for tuning in :)

[@petescull371]

excellent - thank you and I am glad that you are back to the Opinel

[@Petespans]

Yeah, and I've got an interesting new model for next video!

[@RaySawhill]

Classy stuff. Really enjoying catching up with your work.

[@Petespans]

Thanks for tuning in Ray!

[@twig4507]

Dear Pete, Please can you get to Limoux for lunch asap! You will be able to dine on the fabulous regional dish Fricassee de Limoux. I would very much like to see how you’d assemble/replicate it post luncheon! Whenever I am in the region I always head there to pay homage to this delicious porky treat. Which is impossible to find outside of a 5 mile radius of Limoux. Warmest Wishes

[@Petespans]

I already scoped out the area along the riverbank.... Start chilling the blanquette. Watch this space.

[@Evolvescalate]

great content peter, loved the small ikea pot, i got the same one XD

[@Petespans]

Thanks! IKEA pot???

[@Evolvescalate]

the small pot at kzbin.info/www/bejne/en7TdY17epaIobs the one that you strain the sauce into ;)

[@Petespans]

Was that one from IKEA? Could well have been now you mention it :)@@Evolvescalate

[@chrismoose64]

Delicious mate. I did a wild boar stew last night and, though I say so myself, it was spectacular 😃

[@marcvdm1111]

Wonderful, thanks. How I would prepare cheek as well, but very much like the fortified wine take, never tried that. You would be suprised how hard it is to find pork cheeks over here in NL... A "jewelry type" butcher will sell veal cheek at an outrageous price, but its cheaper pork cousin is near impossible to get.

[@Petespans]

Baffling... every pig's got two of them!

[@peterperigoe9231]

My Local Butcher in Tipperary Ireland and has his own farm and abattoir for lamb and beef, but buys in Pork. The pigs heads are sold cut in half with the cheeks left in. But he does sell beef cheeks separately could I substitute them? Thanks for the video.

[@of6204]

Beef cheeks even better ✅

[@Petespans]

I've never had beef cheeks. Aren't they huge?

[@Picasso_Picante92]

Bravo again my friend. Going to try your turnip recipe. Alas, large chunks of pork cheeks like the one you featured are as expensive as Colombian coke here in Tokyo.

[@Petespans]

Other stewing cuts would be fine. Thanks for tuning in :)

[@RogerParliament]

I think of the funds I wasted at the French Culinary Institute in NYC! Your videos are a class in French Cooking all by themselves.!!

[@Petespans]

Were you aware that I went there too?

[@RogerParliament]

Yes, Class of'89@@Petespans

[@Petespans]

Me, class of 99@@RogerParliament

[@of6204]

In my top 5 cuts of any protein ever.

[@dougjones2065]

Show em’ how it’s done Pete!

[@Petespans]

Will do! Thanks for tuning in Doug.

[@Texaswesternwriter101]

A chef to chef question. The pot that you cook your stocks in (orange pot with a handle). What the devil is it called? Where can you find one? Is it an enameled cast iron? It is similar to a milk pot in shape, but much larger. It looks like such a handy pot to have. Would love to add it to my rack of French Copper.

[@Petespans]

I believe they are referred to as TOUPIN in French. I found this one at a brocante (antique /bric-a-brac shop ) in France. It's some sort of enameled metal, but rather light - not like typical cast iron. Thanks for tuning in!

[@paulrich6307]

Pete for President of the USA! Hello from Ohio, and glad you continue to bring it to the people.

[@Petespans]

Bless you Paul!

[@joetemple641]

Outstanding. Noting that you base yourself out of Mallorca, have you by chance tried El Posito in Puerta Pollenca *honest every day restaurant), Es Verger at Alaro (made famous by Mr Stein) or Mirador de sas Barques (to as lesser extent but the pig and the view was good)? Some of fav eateries from my trips to the island.

[@Petespans]

Wow, yes, I have been to 2 out of 3! but great inspiration to return... Bless you Joe for reminding me :)

[@roelkomduur8073]

Pork cheeks, ... I make mine the Flemish way, stewed in Rodenbach beer!

[@Silentt29]

I attempted this recipe this past weekend. It turned out alright, but the pork cheeks (or jowls as I got them) I bought were incredibly fatty, maybe only 25-30% meat. I'll have to try this again, but maybe with a meatier cut of pork.

[@Petespans]

Oh dear! I have never experienced them sold like that :( What a shame!

[@sel3335]

I assume this technique would be the same for pork butt or short ribs, correct?

[@Petespans]

Absolutely! The hock / shank too.

[@matthewbohill4147]

you do know how to cook my friend

[@Dvnllnvg]

Restaurants unfortunately get lazy.was it a spot many outsiders frequent? I also never saw any cheeks sold or served on the bone. interesting.

[@Petespans]

Constantin!! Yeah, first time I cooked Schweinebacken on the bone too.

[@of6204]

Around Valencia everywhere has carrillada. And I can never pass it by

[@jhnshep]

Catalan?

[@albertd5865]

'promosm' 🙌