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Chile de Arbol and citrus cured tuna, starfruit aguachile, Momofuku’s chili crunch and some orange segments. Aka perfection. 🌶️🐟⭐️ This Baja california Tuna made a whole dinner for us, each dish with different cuts and techniques but this Crudo was one of the most refreshing i’ve ever had. Proof that using only what we have…
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Craving something sweet and good for you? 🍊 This Creamy Orange Dream Smoothie tastes like a creamsicle—but fuels your body with real benefits. Here’s what’s inside: 🥛 1 cup unsweetened almond milk 🍊 1 whole peeled orange 🥄 1/2 cup plain Greek yogurt 🌿 1 tsp vanilla extract 🧊 Handful of ice ✨ Packed with…
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Check out the recipe: https://www.allrecipes.com/Recipe/247095/Cider-Braised-Pork-Cheeks/
"Failed to turn the other cheek"?
Groooooan!!! ☺️
Cooked this a couple of times for the family…they love it 🙂
Where did you get the song for the intro?
Why did you keep the silver skin on the pork cheeks?
In Spain, we eat these things like crazy.
We like to roast in a rotisserie-like manner with a kebab stick.
It is also served with a side dish of oven-baked potatoes, drenched in the juices from the meat, and some allioli sauce.
Bounced on my bois d*ck to this until he shot my cheeks his with hot apple cider
Oh I love eatin cheeks! Nothin like eatin Papa's cheeks on a cold winter night, he'd braise them and brown them all day long. Some of Papa's cheeks would keep you warm all night long
…I actually do have pork stock.
😋
What is hard to find, Jon, is a REAL butcher!
Should I go by the size of my cheek today, or when I was a chubby baby?😄
If ChiChi Rodrigez married Maurice Cheeks ,he'd be Chi Chi Cheeks.
"Once we have our cheeks inside her." ⊙⊙
Oh…Cheeks AND cider.
"or pork stock if you have it, which you don't"
I feel attacked lmao
Made this for our Christmas dinner this year. Did substitute a fairly sweet, fruity red wine for the cider. Many thanks to chef John for the recipe! We had an excellent dinner with some of the juiciest, most tender and butter-soft meat in our lives. Unlike many other stew cuts this stays absolutely perfectly moist even without a drop of the delicious sauce. Flavourwise it's reminiscent of wild boar, but friendlier and sweeter and without the bitter notes that can occasionally come through with wild meats. My local butcher now sees me as his new best friend for having requested this fine delicacy instead of steak or ribs.
i add a bit of smoked bacon in with the carrot, onion and celery, plus a little vegetable stock with the cider. i've added diced apple in the past too, which can give it extra depth, & i also like fresh thyme in there… but that's my quirks, this is still a great recipe to work from, very well explained. good channel.
Hilarious impression
I always flip those cheeks
and she likes it
First time I've heard the phrase 'pork friendly.'
My dad used to eat pigs cheeks about 50 years ago. I remember they had more fat on them, and were rolled into a cone and coated in breadcrumbs. They were eaten with English Mustard and they were called 'Bath Chaps'.
Finally, doing this, but using 8.2% Rose Blossom Cider and cooking in my Slowcooker/Pressure Cooker.
0:22 I mean I bite my own cheek a lot so it's kinda awkward when I bite my cheek while chewing an animals cheek. Almost like karma
There's no such thing as too much butter
Chef John, can I use beef cheeks in this recipe? As they are easier to find than pork cheeks.
Absolutely delicious! Tried these out tonight and they were a crowd pleaser for sure. For some odd reason, my cheeks barely took two hours to cook on the stove's absolute lowest setting, and yet they were bigger than his. Served them on a bed on mashed sweet potatoes and it worked fantastically. Definitely will do it again.
I know this is for pork but can this recipe be used for beef cheeks? My daughter gave me 2 packages from a wonderful farm near her that raises all their meets to very high standards.Will this recipe adapt for beef?
New to the channel. Notice how his voice goes from low to high, high to low each sentence/phrase. Haha
Wait. You have to let it simmer for 24 hours?
3:45 "… which you don't." I'll have you know good sir I keep my kitchen well stocked with every type of stock from veal to vegetable and I most definitely have (checks pantry)… oh well heh heh seems chef John is right and I will be purchasing some big thick soup bones asking with a generous fatty shoulder right away.
I feel like he should say no homo before he proceeds
thanks for the recipe ….. real good thanks
Never heard of pork cheeks….
Non alcoholic cider? What is this witchcraft you speak of?