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Sous vide Pork Cheeks | Recipe by sousvidetools.com

Sous Vide Pork Cheeks

Sous Vide Pork Cheeks Pork
  • COOK TIME: 72 hours
  • PREP TIME: 30 minutes
  • SERVES: 8


  • 1600g Pork cheeks



  1. Fill and preheat your water oven to 62°C
  2. Remove the skin from the cheeks
  3. Place the pork cheeks in cooking bags and vacuum seal
  4. Submerge the bags into the water oven and cook for 72 hours
  5. Once cooked the pork cheeks can either be left in their packaging and refrigerated for later use for up to 14 days or you can finish preparing them to serve immediately
  6. If refrigerating for later use you will need to reheat them to 62°C before moving on to the next step
  7. To finish them straight from the water oven, remove the sous vide cheeks from the vacuum bags and drain thoroughly on a baking sheet. Next, place the cheeks into a hot pan and pan-sear until until golden brown. To hold the meat flat against the pan place a weight on top
  8. Serve immediately
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