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Le Chaudron recipe
Daube de joues de porc
Pork cheeks braised in red wine with olives
⏱ 180 minServes 4Medium460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)pork cheeks
500 ml (2 cups)red wine
100 g (3½ oz)black olives
1orange zest
3 clovesgarlic, crushed
2tomatoes, chopped
1bouquet garni
- 1 kg (2.2 lb) pork cheeks
- 500 ml (2 cups) red wine
- 100 g (3½ oz) black olives
- 1 orange zest
- 3 cloves garlic, crushed
- 2 tomatoes, chopped
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the pork cheeks in the Dutch oven for 10 minutes until evenly colored on all sides.
- Add the crushed garlic and chopped tomatoes and stir for 3 minutes to bring out the flavor and mellow the tomatoes’ acidity.
- Deglaze with the red wine, scraping up the browned bits, then add the orange zest and bouquet garni to flavor this southern French sauce.
- Bring to a simmer, then cover and bake at 150 °C (300 °F) for 2½ hours to slowly tenderize the meat.
- Add the black olives 30 minutes before the end so they flavor the daube without turning bitter.
- Check that the meat is tender, then reduce the sauce and serve the daube piping hot with fresh pasta.
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