Braised Pig Cheek With Lobster Bisque Recipe

Cooking Directions

• STEP 1.Start by searing the pig cheeks in a hot pan until browned on all sides.
• STEP 2.Remove the pig cheeks from the pan and set aside.
• STEP 3.In the same pan, sauté onions, carrots, and celery until softened.
• STEP 4.Add garlic, thyme, and bay leaves to the pan and cook for another minute.
• STEP 5.Deglaze the pan with white wine, scraping up any browned bits from the bottom.
• STEP 6.Return the pig cheeks to the pan and add enough chicken or beef stock to cover them.
• STEP 7.Bring the liquid to a simmer, then cover and cook on low heat for 2-3 hours, or until the pig cheeks are tender.
• STEP 8.While the pig cheeks are braising, prepare the lobster bisque.
• STEP 9.In a separate pot, melt butter and sauté shallots until translucent.
• STEP 10.Add tomato paste and cook for a minute, then pour in the lobster stock and heavy cream.
• STEP 11.Simmer the bisque for about 20 minutes, then strain it to remove any solids.
• STEP 12.Season the bisque with salt, pepper, and a pinch of cayenne pepper for a hint of spice.
• STEP 13.To serve, place a spoonful of lobster bisque on a plate and top it with a braised pig cheek.
• STEP 14.Garnish with fresh herbs, such as parsley or chives, and serve hot.

Cooking Tips

• Make sure to sear the pig cheeks properly to develop a rich flavor.
• If you can't find pig cheeks, you can substitute with beef cheeks or pork belly.
• For a more intense lobster flavor, you can add some lobster meat to the bisque.
• Serve the dish with crusty bread or mashed potatoes to soak up the delicious sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the pig cheeks and bisque in a saucepan over low heat.
• Serve the dish with crusty bread or mashed potatoes to soak up the delicious sauce.