1:10 i'm like 70% sure you didn't flip that just to make that awful joke... And even as I say awful jokes it's one of the reasons I love this channel so much haha
Made this for our Christmas dinner this year. Did substitute a fairly sweet, fruity red wine for the cider. Many thanks to chef John for the recipe! We had an excellent dinner with some of the juiciest, most tender and butter-soft meat in our lives. Unlike many other stew cuts this stays absolutely perfectly moist even without a drop of the delicious sauce. Flavourwise it's reminiscent of wild boar, but friendlier and sweeter and without the bitter notes that can occasionally come through with wild meats. My local butcher now sees me as his new best friend for having requested this fine delicacy instead of steak or ribs.
Chef John, I have watched many, many of your videos over the past couple years and the turn the other cheek joke is so far my favorite. So much, in fact, that it prompted me to leave a comment, which I rarely do. Thank you for that one.
Absolutely delicious! Tried these out tonight and they were a crowd pleaser for sure. For some odd reason, my cheeks barely took two hours to cook on the stove's absolute lowest setting, and yet they were bigger than his. Served them on a bed on mashed sweet potatoes and it worked fantastically. Definitely will do it again.
Chef this is a delicious looking dish! I have made similar but I have not used pork cheeks I have been using beef cheeks and they braise up famously! I have to try the pork! Great recipe as usual!
I have to wonder if this guy really did dump his girlfriend of " FOUR" years ??? !!! hard to believe.....if it's true...really true.....any woman would be better off,...in considering that it wouldn't take much to upset him......" however" I find it difficult to imagine that the split " really" occured after they had made it to " FOUR" years.....just sayin' !!! tee hee hee hee....either way....it would surely demonstrate this man's admiration for our Chef John.....lol....Miss Ashley from South Western Ontario Canada
Cheeky as this video is, I would say there are no bad puns, just poorly constructed ones, or puns delivered upon an undeserving audience. I have one with a dead parrot and Lexan that, to the cognicieni, is first rate, especially if you passed organic chemistry. But puns are like gravy on mashed potatoes, unless the video is about gravy or mashed potatoes. You are the best, Chef John. I turn to you first for every new recipe or technique. Thank you!
i add a bit of smoked bacon in with the carrot, onion and celery, plus a little vegetable stock with the cider. i've added diced apple in the past too, which can give it extra depth, & i also like fresh thyme in there... but that's my quirks, this is still a great recipe to work from, very well explained. good channel.
Haha jokes on you, Chef John, I DO have pork stock! But I feel that's not an unusual think to have! This looks like a stunning recipe though, and something I think my mum would LOVE! I'll be sure to try it next time I'm home from university for a visit ☺️
I have watched many, many of your videos. I have made many of your dishes and find them thoughtful and delicious but I have never commented.....until now. LOVE THE MO CHEEKS REF. lol.
Hi Chef john, I bought four pork cheeks in my supermarket here in England for about $2.00 only. What a bargain. I cooked them almost exactly to your recipe, the only difference being --I used sherry instead of cider. ( does any one still drink sherry?) Anyhoot, the recipe was easy to follow and the results were simply outstanding and very delicious. Many thanks.
good recipe. I used some cheap/gristley, odd cut of pork (bought in bulk)...worked out o.k., after I got everything cut to a somewhat uniform size. Made it twice - one w/ hard cider and the other with just apple juice. Didn't like the hard cider one as much because it had a funky taste, despite cooking out most of the alcohol (the vinegar splash was overkill, as well). Exponentially better the second day.
+Charles Carlson I know! But I can not even find it anywhere in Toronto! The chinese shops have very think fatty ones, but none of these big ones. I don't know where to find them!
Chef John, this looks too good to pass up, but can the cheek be replaced with another more readily available cut? I've never seen this at my grocery store. My apologies if someone already asked this question.
Where I'm from, theses are called "Hog Jowls".... Which is pronounced "Hawg Jawls"....yes, I'm from the South. And they surely are delectable. Great recipe, Chef.
I NEED HELP CHEF JOHN! I love to experiment with recipes and I am developing a new chicken sandwich recipe. I have a very limited amount of ingredients so I mainly make budget food that tastes like expensive food. I marinate chicken breasts in lemon juice, salt, black pepper, and southwest chipotle seasoning mix. I plan on cooking it in either a nonstick copper pot pan or a grill pan. I will slice it and put it on bread that has been cooked in a pan with butter and melt cheese on it. I will then put the chicken slices on the cheesy bread. I need help deciding what greens to use and what kind of bread. I was thinking using spinach leaves and ciabatta bread. I need your opinion and advice to tweak it. Btw if you try it and like it feel free to put it on the website/make a video on it. Sorry for such a long comment lol
I have nvr had pork cheeks but Jon you make this look so ymmy. I wish you would hire me to dispose of all the extra food you have lol. I promise there wouldn't be drop left ;)
Awesome! But, why did you not blend the sauce before serving? Would raw organic apple cider vinegar work better? Just love your work! Maestro de la Cocina!
5:52 Interesting... sometimes I hear chefs (like the judges on Chopped) mention that, about oil/fat coating the palette, and then I see other chefs (Mario Batali) drizzle many dishes with extra virgin olive oil at the end.
+Sadye Chester When adjusting the focus he does what looks like a really poor rack focus, a common technique in film where you change the focus from a subject in the fore to background (or vice versa). Stereotypically film students use techniques like these to make their work look more artsy, often to poor effect. The joke is that the focus was wrong and his attempt to fix it looks like an exaggerated rack like you might find in a student's banal film project.
I told my buddy about your channel and he said he now has your voice in his head narrating his day - too funny - could be worse, could be Morgan Freeman - keep up the goodness!
what cut of meat can u substitute for those... can i use beef... and im curious why u wont include the meat in the process of reducing the sauce all the way...
There is always a replacement while cooking it just depends on what you like as in texture and taste so you can decide. If your not a pork person well you can use chicken or of course beef.
Pork cheeks are amaaazing!! I usually make mine in Porter instead of cider though. It just sucks that they have become fairly expensive here in Denmark though. Great recipe John!
So, question from the curious. Your carnitas recipe (genius, and delicious by the way, my family loves them!) but made with pork cheeks, with which I've never worked. They are both high in connective tissue, take well to long slow cooking. Thoughts?
@@thudabeast Depends where you are, I just purchased some myself and each individual cheek was about $6-7. They are, however, nearly twice the size of those in the video.
In Spain, we eat these things like crazy. We like to roast in a rotisserie-like manner with a kebab stick. It is also served with a side dish of oven-baked potatoes, drenched in the juices from the meat, and some allioli sauce.
I'd love to know where you shop. Pork Cheeks, imported raw french cheese, veal bones....San Francisco must have some great grocery stores. Because Ive had a hellava time finding some ingredients.
Mmm, "clumps of meat"! Sounds tasty. Do I have to go to a butcher to get pork cheek? My local supermarkets Don't stock a lot of the more interesting varieties of meat.
I know this is for pork but can this recipe be used for beef cheeks? My daughter gave me 2 packages from a wonderful farm near her that raises all their meets to very high standards.Will this recipe adapt for beef?
It's not traditional, but I found thyme to be a fantastic herb for pork. I use it all the time when roasting it. Usually a shoulder, it's very often good and cheep :P
Serious question, how come you need ample fat to brown these? When I sear a steak I find if there's too much oil they don't brown as well, if I use less they tend to get a better colour..?
I suppose, it's because of the shape- those cheeks don't ly as flat in the pan as a steak, the fat helps transport the heat to the roundish surface. Have noticed how they tense up and become even rounder? Plus the flour coating- little fat would lead to burned spots.
+shehan soya Not only that, but he put it aside and finished the next day. I resist the urge to unsubscribe. Actually I'm kidding, not going to unsubscribe.
Check out the recipe: www.allrecipes.com/Recipe/247095/Cider-Braised-Pork-Cheeks/
I am an Egyptian chef I love Chef John I love your recipes and your great school and I learned a lot from you
🇪🇬❤
1:10 i'm like 70% sure you didn't flip that just to make that awful joke... And even as I say awful jokes it's one of the reasons I love this channel so much haha
Awful?
+Minotux Awful in a good way.
It's so noticeable that it's cringe worthy
+Bellipotent Bear
Don't you mean "offal joke?"
Made this for our Christmas dinner this year. Did substitute a fairly sweet, fruity red wine for the cider. Many thanks to chef John for the recipe! We had an excellent dinner with some of the juiciest, most tender and butter-soft meat in our lives. Unlike many other stew cuts this stays absolutely perfectly moist even without a drop of the delicious sauce. Flavourwise it's reminiscent of wild boar, but friendlier and sweeter and without the bitter notes that can occasionally come through with wild meats. My local butcher now sees me as his new best friend for having requested this fine delicacy instead of steak or ribs.
Food blogger who went to film school... you made my day, Chef John
Cheek is probably my favourite cut of most animals. I had some bream cheeks once and they were incredible.
If you dip a ladle of ice cube onto the stock surface, the chilled ladle underside will congeal all the fat for easy removal
+onyx bell Thanks, but the ice cubes are for the bourbon.
+Food Wishes happy 420 chef john!!!!
+Food Wishes *Why* would you put ice in bourbon??
+ccandsea it's old fashioned ;)
+Food Wishes you can use a small strainer. that way you don't need to fight the liquid.
Chef John, I have watched many, many of your videos over the past couple years and the turn the other cheek joke is so far my favorite. So much, in fact, that it prompted me to leave a comment, which I rarely do. Thank you for that one.
I have only had halibut cheeks. They were incredible!! I will look for pork cheeks. Love the idea of the hard cider. Great show!!!
Absolutely delicious! Tried these out tonight and they were a crowd pleaser for sure. For some odd reason, my cheeks barely took two hours to cook on the stove's absolute lowest setting, and yet they were bigger than his. Served them on a bed on mashed sweet potatoes and it worked fantastically. Definitely will do it again.
Cheeks in cider? but I 'ardly know 'er.
Sorry, i am the reason didnt have 69 likes
Chef this is a delicious looking dish! I have made similar but I have not used pork cheeks I have been using beef cheeks and they braise up famously! I have to try the pork! Great recipe as usual!
Les joues de porc sont toujours disponibles dans nos supermarchés en France. Je vais certainement cuisiner ça cette semaine. Merci à vous Chef John!
My girlfriend of four years said she didn't like your voice... I dumped her! Carry on...
Chef John would not approve. I do however.
In John's voice, "She is now the ex, From the man who won't give her sex" lol
Hahahahaha
Waiting for a opossum recipe. Because you get to decide how awesome you want your opossum.
I have to wonder if this guy really did dump his girlfriend of " FOUR" years ??? !!! hard to believe.....if it's true...really true.....any woman would be better off,...in considering that it wouldn't take much to upset him......" however" I find it difficult to imagine that the split " really" occured after they had made it to " FOUR" years.....just sayin' !!! tee hee hee hee....either way....it would surely demonstrate this man's admiration for our Chef John.....lol....Miss Ashley from South Western Ontario Canada
your cooking shows are my favorite for westerner food
PLEASE make Pad Thai! It's one of my favorite foods. And I'm having a hard time perfecting the recipie, and I would love to see your take on it.
My friend you are so fun to watch, I am so going to cook this next week . you are the best
Cheeky as this video is, I would say there are no bad puns, just poorly constructed ones, or puns delivered upon an undeserving audience. I have one with a dead parrot and Lexan that, to the cognicieni, is first rate, especially if you passed organic chemistry. But puns are like gravy on mashed potatoes, unless the video is about gravy or mashed potatoes. You are the best, Chef John. I turn to you first for every new recipe or technique. Thank you!
Well said! I bet you never expected a reply, but I like to surprise.
i add a bit of smoked bacon in with the carrot, onion and celery, plus a little vegetable stock with the cider. i've added diced apple in the past too, which can give it extra depth, & i also like fresh thyme in there... but that's my quirks, this is still a great recipe to work from, very well explained. good channel.
Tupac - Lyric King
Biggie - Flow King
Eminem - Rhyme King
Dr.Dre - Beat king
Rick Ross - Burger King
Chef John - Pun/Cayenne King
Lol
+Boddah Lmao
Cookking
Jerry Springer- Shade King
Haha jokes on you, Chef John, I DO have pork stock! But I feel that's not an unusual think to have! This looks like a stunning recipe though, and something I think my mum would LOVE! I'll be sure to try it next time I'm home from university for a visit ☺️
You didn't flip the cheek specifically for that joke.
Well played.
I have watched many, many of your videos. I have made many of your dishes and find them thoughtful and delicious but I have never commented.....until now. LOVE THE MO CHEEKS REF. lol.
Cayenne...glorious cayenne...thank you chef and for the recipe too!
Love Your recipes. I follow Your channel for Year. Now got back to this very recipe cause I want to braise some cheeks for family dinner on Sunday.
Maaaaaaannnnnnn!!!! THIS DISH SOUNDS DELICIOUS! Can hardly wait to try. Thanx Chef.
I made your Pasta alla Genovese a month ago :) and everybody loved it. I'm going to give this a try it looks easy enough.
I love your videos Chef John
Ahhhhhhhhhhhhh yummmm. First time I had cheek was in Spain in a little tapas bar. A quail's egg was placed on top. So good.
That's for the great recipes. I really like that you do more unique recipes.
Chef John so cheeky. He only did this recipe for the puns!
Hi Chef john,
I bought four pork cheeks in my supermarket here in England for about $2.00 only. What a bargain. I cooked them almost exactly to your recipe, the only difference being --I used sherry instead of cider. ( does any one still drink sherry?) Anyhoot, the recipe was easy to follow and the results were simply outstanding and very delicious. Many thanks.
thank you for this bauetfull recepe but please tell me, how can I replace the hard cider, with non alcohol substance.?
good recipe. I used some cheap/gristley, odd cut of pork (bought in bulk)...worked out o.k., after I got everything cut to a somewhat uniform size. Made it twice - one w/ hard cider and the other with just apple juice. Didn't like the hard cider one as much because it had a funky taste, despite cooking out most of the alcohol (the vinegar splash was overkill, as well). Exponentially better the second day.
We of Big Cayenne are mildly content with this video.
Since having had fish cheeks, I cannot discount any animal cheek as delicious. Would love to see you take on various fish cheeks, Chef.
good on ya for getting us to the butchers more often mr John. let's keep those great guys and the odd girl in a trade.
Chef John, what pan are you using in this video? I need a good stainless steel pan with lid and would like your advice, please! Thank you!
I almost thought you were going to serve this over pasta and then you went with mash and my mind was blown!
Back in the day on the farm this was the best piece. Many fork fights over them.
+Charles Carlson I know! But I can not even find it anywhere in Toronto! The chinese shops have very think fatty ones, but none of these big ones. I don't know where to find them!
Look for a butcher shop that still takes in live hogs. Not many still around. Also the organic farms may be a place to check.
Uoft Bab Try Sanagan's in Kensington Market - give them a call
Chef John, this looks too good to pass up, but can the cheek be replaced with another more readily available cut? I've never seen this at my grocery store. My apologies if someone already asked this question.
Sounds delicious, but what I wish for is your take on Sauce Piquant. Love & Light ♡
Where I'm from, theses are called "Hog Jowls".... Which is pronounced "Hawg Jawls"....yes, I'm from the South. And they surely are delectable. Great recipe, Chef.
I NEED HELP CHEF JOHN! I love to experiment with recipes and I am developing a new chicken sandwich recipe. I have a very limited amount of ingredients so I mainly make budget food that tastes like expensive food. I marinate chicken breasts in lemon juice, salt, black pepper, and southwest chipotle seasoning mix. I plan on cooking it in either a nonstick copper pot pan or a grill pan. I will slice it and put it on bread that has been cooked in a pan with butter and melt cheese on it. I will then put the chicken slices on the cheesy bread. I need help deciding what greens to use and what kind of bread. I was thinking using spinach leaves and ciabatta bread. I need your opinion and advice to tweak it. Btw if you try it and like it feel free to put it on the website/make a video on it. Sorry for such a long comment lol
Could you add a touch of creme fresh or regular cream to this recipe also ?
I have nvr had pork cheeks but Jon you make this look so ymmy. I wish you would hire me to dispose of all the extra food you have lol. I promise there wouldn't be drop left ;)
Awesome! But, why did you not blend the sauce before serving?
Would raw organic apple cider vinegar work better?
Just love your work!
Maestro de la Cocina!
5:52 Interesting... sometimes I hear chefs (like the judges on Chopped) mention that, about oil/fat coating the palette, and then I see other chefs (Mario Batali) drizzle many dishes with extra virgin olive oil at the end.
Chef John, did you have to special order the cheeks or were they plastic wrapped in your market with all the other pork parts?Thanks!
OUTSTANDING!! Thank you Chef John
Always looking forward to a new video. Greetings from Botswana :)
That film school joke had me laughing so hard. Now where can I get this dish at 11pm from the comfort of my room? Lol
lol 2 in the morning for me 😂😂
i dont get the joke. can you please explain?
Can you possibly explain the film school joke, I have an idea but I'm not certain.
+Sadye Chester
When adjusting the focus he does what looks like a really poor rack focus, a common technique in film where you change the focus from a subject in the fore to background (or vice versa). Stereotypically film students use techniques like these to make their work look more artsy, often to poor effect. The joke is that the focus was wrong and his attempt to fix it looks like an exaggerated rack like you might find in a student's banal film project.
Oh I see, ha! Thanks for taking the time to explain that. :)
I told my buddy about your channel and he said he now has your voice in his head narrating his day - too funny - could be worse, could be Morgan Freeman - keep up the goodness!
+Nick Ferry I love Morgan Freeman!
Kulinary Kreations me too but it would be a slow day with that type of commentary
Nick Ferry LOL!
Spot on impression, Chef John! Hahaha.
I love pork dishes. Thanks chef!
What other pork parts can we substitute for the cheeks if they are not readily available around your area ?
what cut of meat can u substitute for those... can i use beef...
and im curious why u wont include the meat in the process of reducing the sauce all the way...
There is always a replacement while cooking it just depends on what you like as in texture and taste so you can decide. If your not a pork person well you can use chicken or of course beef.
+Sackmatters but he should use bone-in dark meat if he'll use poultry because chicken/turkey breast will dry if cooked this way.
PinayBeautyAndStyle Lover yes it will. Personally i wouldn't use chicken for this, Id use pork or beef only.
Pork cheeks are amaaazing!! I usually make mine in Porter instead of cider though. It just sucks that they have become fairly expensive here in Denmark though. Great recipe John!
+The Master of Hoppets pork expensive in DK? I thought Denmark was one big pig farm? :)
Haha yeah they are, mainly because of the rep its gotten from TV chefs here. Its about 10$ for 4 cheeks at about 450gram when its not on sale :-P
Te amo chef John.
Should've saved this recipe for winter 2016 chef! Lol great video regardless. Cheers!
They don't sell any kind of cheeks where I live, but I may try this with another cut of pork if I can figure out a suitable substitute for a cheek.
I've never once seen pork cheeks at the store. I wonder if beef short ribs would work well as an alternative?
So, question from the curious. Your carnitas recipe (genius, and delicious by the way, my family loves them!) but made with pork cheeks, with which I've never worked. They are both high in connective tissue, take well to long slow cooking. Thoughts?
I know you said you're not a fan of desserts, but I really miss trying your new dessert recipes~~
Cooked this a couple of times for the family...they love it :-)
It looks delicious, chef. To continue the apple theme, I'm thinking that a side of apple sauce might work. Pork always goes well with apples!
Omg Chef John I'm just a starving college student why do you torture me with your mouth watering creations >.
+Mike Gomez Pork cheeks are pretty cheap, cheap enough for even a college student to afford
+Matt Goldman this is useful information to know i will be able to cook next year when my kitchen doesn't set off the buildings fire alarm lol
@@thudabeast Depends where you are, I just purchased some myself and each individual cheek was about $6-7. They are, however, nearly twice the size of those in the video.
Same recipe changing the cider for red wine is awesome.
John are you wearing a nice kilt in this video?
Finally, doing this, but using 8.2% Rose Blossom Cider and cooking in my Slowcooker/Pressure Cooker.
In Spain, we eat these things like crazy.
We like to roast in a rotisserie-like manner with a kebab stick.
It is also served with a side dish of oven-baked potatoes, drenched in the juices from the meat, and some allioli sauce.
Chef John, can I use beef cheeks in this recipe? As they are easier to find than pork cheeks.
This looks just like the beef cheeks I made last week, but I bet the cidre makes yours a bit sweeter. Gotta try this one next week.
Nice Quartz countertops Chef John!
Would the sauce be better, if blended before service?
That looks great, I think my fiancee would love it. And love me more if I make it for her. Would beef broth work in this as well as chicken?
Very nice.... I haven't seen pork cheeks for sale until today... I like beef cheeks but there pork ones are way less fatty.
If you like be
This recipe seems worth cheeking out!
I'd love to know where you shop. Pork Cheeks, imported raw french cheese, veal bones....San Francisco must have some great grocery stores. Because Ive had a hellava time finding some ingredients.
Where's the cayen-- oh. Okay, false alarm.
Mmm, "clumps of meat"! Sounds tasty.
Do I have to go to a butcher to get pork cheek? My local supermarkets Don't stock a lot of the more interesting varieties of meat.
So is this technically confit? Looks delicious, Chef John!
Not cooked in fat, so no :-) Braised
I had been missing the rim shot sample. Thank you sir, for giving me my fix.
Can you make onde video obout rabbit confit ?
Take me as your apprentice chef John! I want to learn a lot from you!!
Chef John I need recipes for dungeoness crab!!!
Could you check out Jas. Townsend and Son, inc? They are a channel that does recipes from the 18th century. Some of them look really good!
THANK YOU!! for posting this :) I didn't know about that channel. They mix two of our family's favorite topics (history and food!) :D
+Jeffery Haney omg yas! especially the ones with Ivy!
You are all very welcome. I just hope Chef John sees this and gives the channel a shout out and a visit!
Thanks for letting us know about that channel! I subscribed to it immediately. 😊
I loved the film school joke, Chef John. Definitely one of those "couple of people" lol
thanks for the recipe ..... real good thanks
Looks delicious.
We do pork cheek poutine at work =) We do a pickle curry cauliflower to get some acidity in there.
Best impression! Ever!!!
Excellent! Thanks for sharing! Why not try a recipe for cod cheeks now that we're all broken into cheek delights!
Where did you get the song for the intro?
I know this is for pork but can this recipe be used for beef cheeks? My daughter gave me 2 packages from a wonderful farm near her that raises all their meets to very high standards.Will this recipe adapt for beef?
It's not traditional, but I found thyme to be a fantastic herb for pork. I use it all the time when roasting it. Usually a shoulder, it's very often good and cheep :P
And plenty of garlics :D
What will it tastes like? Sweet?
Chef John, Marcus wants to know what you mean when you say things in life are optional. We'll look for your quick response. Thanks
Serious question, how come you need ample fat to brown these? When I sear a steak I find if there's too much oil they don't brown as well, if I use less they tend to get a better colour..?
I suppose, it's because of the shape- those cheeks don't ly as flat in the pan as a steak, the fat helps transport the heat to the roundish surface. Have noticed how they tense up and become even rounder? Plus the flour coating- little fat would lead to burned spots.
you are the jeremy meeks of your cider braised cheeks 😜
That unflipped pork cheek bothers me to the core.
me too!
+shehan soysa just think about that double over seasoned side and the totally basic, un-seasoned side together on the dish while you take a bite.
+shehan soya Not only that, but he put it aside and finished the next day. I resist the urge to unsubscribe. Actually I'm kidding, not going to unsubscribe.