"Scott Suchman"
Braised Pork Cheeks with Cannellini Beans & Citrus Mostarda
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Braised Pork Cheeks with Cannellini Beans & Citrus Mostarda

Volt, Frederick, Maryland, Bryan Voltaggio, Range, Washington, D.C. / April 2013

For 6 servings

Braised pork cheeks:

  • 3 Tbsps. plus 1 tsp. grapeseed oil
  • 1 Tbsp. salt, plus more for seasoning
  • 2 1/3 tsps. black pepper, freshly ground, plus more for seasoning
  • 6  5-oz. portions pork cheeks
  • 5/6 cup pork jus
  • 2 bay leaves
  1. Heat oil in large skillet set over high heat; season pork cheeks; sear until brown all over; remove from heat; place on a platter; reserve in refrigerator until pork cheeks register 40°F on instant-read thermometer.

  2. Place cheeks in vacuum-sealable plastic food bag; add pork jus, 1 Tbsp. salt, 2 1/3 tsps. pepper, and bay leaves; vacuum-seal; cook sous-vide, maintaining water bath at 160°F, 18 hours; remove bag from water bath; cool 30 minutes; place bag in ice bath; cool until pork cheeks register 40°F on instant-read thermometer; remove from ice water; reserve.

Citrus mostarda:

  • 7 Tbsps. lemon zest, cut into sm. dice
  • 7 Tbsps. orange zest, cut into sm. dice
  • 3 1/2 Tbsps. grapefruit zest, cut into sm. dice
  • 2 cups plus 2 Tbsps. simple syrup
  • 1/3 cup dried apricots, cut into sm. dice
  • 1/3 cup golden raisins
  • 1 Tbsp. whole-grain mustard
  • 1 tsp. Dijon mustard
  • 1 tsp. Sherry vinegar
  1. Place zests in a saucepan; add cold water to cover; bring to a boil; remove from heat; drain; repeat 2 more times with fresh cold water.

  2. Place blanched zests and simple syrup in clean saucepan; bring to a boil; reduce heat to medium-low; simmer 15 minutes; drain; discard syrup; mix zests with remaining ingredients; place in airtight container; cover; reserve in refrigerator.

Cannellini beans:

  • 1 3/4 oz. smoked bacon
  • 2 1/2 Tbsps. shallot, chopped
  • 2 1/4 tsps. carrot, chopped
  • 1 3/4 tsps. garlic, minced
  • 8  3/4 oz. cannellini beans, soaked overnight

Cook bacon in a pressure cooker until fat has been rendered; add shallot, carrot, and garlic; cook, stirring occasionally, 3 minutes; add beans and 3 cups water; bring to a boil; lock lid into place; cook 45 minutes; release pressure manually; remove lid; drain beans, reserving cooking liquid; reserve beans separately (keep warm).


  • 1/3 cup olive oil
  • salt
  • black pepper, freshly ground
  • 1/4 cup brown butter
  • fried sage (for garnishing)
  1. Place 1 2/3 cups hot cooked beans and 7 Tbsps. reserved cooking liquid in a blender; with motor running, gradually add oil; blend until smooth; season; strain through fine chinois into a bowl; reserve (keep warm).

  2. Remove pork cheeks from bag; drain; heat brown butter in large skillet; cook pork cheeks, turning, until crisp and brown; remove from heat; reserve (keep warm).

  3. To serve, spoon 1 Tbsp. white bean puree onto each serving plate; top with cheeks; spoon 1 tsp. citrus mostarda over cheeks; spoon 1 Tbsp. pork cheek cooking liquid over; garnish with sage.

What to drink: Zind-Humbrecht Pinot Gris Alsace Calcaire 2010