Smoky Pork Cheek

Preparation info

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By Peter Gilmore

Published 2014

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  • 1 kg (2 lb 4 oz) skinless, boneless pork cheek
  • 150 g ( oz) maple wood chips
  • 15 g (½ oz) sea salt
  • 300 g (10½ oz) clarified butter, melted


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.