This is a Mexican dish recipe for spicy pork cheeks tacos cooked sous vide style.
Pork cheeks are flavorful and tender thanks to 12 hours of sous vide cooking. It makes them perfect for a taco filling.
Ingredients
Serves: –+
- Skinned pork cheeks 900 gr
- Ancho chili pepper 1 tbsp
- Salt 1 tbsp
- Brown sugar 1 tbsp
- Ground caraway 2 tsp
- Dried ground garlic 2 tsp
- Cayenne pepper 1 tsp
- Freshly ground black pepper 1 tsp
- Cornbread for serving
- Pickled red onion for serving
- Fresh coriander for serving
Method
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Put the pork cheeks, chili powder, salt, brown sugar, caraway, dried garlic, cayenne and black pepper in a large cooking bag. Seal the bag by gradual immersing or vacuum sealing.
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Immerse the bag in a water bath preheated to 82ºC (180°F) and set the timer to 12 hours. Cover the water bath with plastic wrap or a thermal blanket to minimize water evaporation. Add more water if necessary to keep the pork submerged.
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When the timer goes off, pull the pork out from the bag and drain a cooking liquid into a bowl. Using 2 forks, tear the meat into 2.5cm pieces and put them in the same bowl where the cooking liquid is. Serve on tortillas sprinkled with pickled onions and coriander.
