Pork cheeks
1 kg Bísaro pork cheeks
1l red wine
1l water
2 courgettes
1 onion
3 carrots
1 celery
Leeks to taste
Garlic infused olive oil to taste
Paprika to taste
Thyme to taste
Fleur de sel to taste

Bread sauce
150g typical Favaios bread
2 Paris mushrooms
2 oyster mushrooms
2 Portobello mushrooms
2 egg yolks
Garlic to taste
Olive oil to taste
Parsley to taste
Coriander to taste
Tabasco to taste
Fleur de sel to taste

Bísaro Pork Cheeks with Mushrooms and Bread Sauce
Bísaro Pork Cheeks with Mushrooms and Bread Sauce

Pork Cheeks Clean the pork cheeks and remove the skin and fat. Season them with fleur de sel, garlic infused olive oil, paprika and thyme. Chop the courgette, onion, carrot, celery and leek and place them on top of the seasoned cheeks. Leave to marinate for 8 hours. Cook the cheeks in equal quantities of water and red wine for 2 hours over a low heat. Remove and set aside.  
Bread Sauce Cut the bread into small cubes and set aside. Fry the garlic in the olive oil, add the mushrooms which have previously been chopped into small cubes, cover and sweat over a low heat. When the mushrooms begin to release their juices, add the bread cubes and stir for 12 minutes. Add the finely chopped parsley and coriander. Check the seasoning. Remove the pan from the heat and add the egg yolks.
Note If the bread mixture is very dry, add chicken stock, but never water.

To serve:
Place a portion of the bread mixture with mushrooms in a small bowl and put it on a flat plate. Next to it place the pork cheeks and pour the sauce on top.

By Chefe Rui Paula


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