Pig Cheek

• 8 whole pig cheeks
• 400 ml (14 fl oz) chicken stock

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