In a large pot of salted boiling water, blanch each pig cheek—one at a time—for 1 minute each. Refresh in iced water. Roughly trim each pig cheek, leaving skin and fat around the cheek meat section. Place the cheeks into a large cryovac bag with the chicken stock and sea salt. Seal and steam in a combi-oven at 85°C (185°F) for 6 hours.
Remove from the steamer and refresh the bag in iced water until the cheeks are cold. Remove the cheeks from the bag and fully trim all of the skin and most of the fat away from the meat, leaving just a thin layer of fat around the meat. Trim the cheek to a 5 x 10 cm (2 x 4 inch) rectangle. Place the cheeks in a new cryovac bag with the clarified butter. Seal and refrigerate until required.
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