Put the pork cheek into a cold smoking apparatus and smoke for 1 hour with the maple wood chips.
Remove the pork from the smoker and season liberally with the sea salt, rubbing it in all over. Put the pork cheek in a cryovac bag with the clarified butter. Seal and steam in a water circulator or combi-oven at 85°C (185°F) for 8 hours. Refresh in iced water. Store, in the bag, in the refrigerator until required.
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